- 2 tablespoons extra-virgin olive oil
- 2 teaspoons minced fresh rosemary leaves
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 pounds new potatoes each 1½ to 2 inches in diameter, scrubbed and quartered
Prepare the grill for direct cooking over medium heat (350° to 450°F).
In a medium bowl combine the oil, rosemary, salt, and pepper. Add the potatoes and stir to coat them evenly. Brush the cooking grates clean. Grill the potatoes over direct medium heat, with the lid closed as much as possible, until tender and browned on all sides, 15 to 20 minutes, scooping and turning with a wide spatula every 5 minutes or so. Remove from the grill and transfer the potatoes to a serving bowl. Serve warm.
- 2 tbsp olive oil
- 8 to 10 new potatoes sliced in fourths
- 1 onion chopped
- 4 cloves garlic minced
- salt and pepper to taste
Tear off a piece of aluminum foil about 2 feet long.
Drizzle a layer of olive oil on the aluminum foil. Place the potatoes, onion and garlic on top of the foil and sprinkle with salt, pepper and more olive oil if desired.
Wrap up the foil to make a packet and fold in all the edges, using more foil if needed.
Grill for 20 minutes, turning once or twice, or until potatoes are done.
- olive oil for coating
- 24 small new potatoes
- 2 tablespoons sweet paprika
- 1/2 teaspoon cayenne pepper or hot pepper to taste
- 1 tablespoon garlic powder
- 1 1/2 teaspoons salt
Prepare a charcoal or gas grill for direct cooking over medium-high heat and oil the grill rack.
If potatoes are very small, use grill basket or skewers
Add potatoes to boiling water; cook about 5-7 minutes--not completely tender. DO NOT OVERCOOK.
Drain and pat dry
Put potatoes in large bowl; coat with oil
In small bowl, mix together paprika, cayenne, garlic powder and salt; add to potatoes; toss until well coated
Grill directly over medium-high heat, turning often, until nicely browned and tender--10-20 minutes. Serve immediately