Tangy Rosemary Grilled Potatoes

4-8
Servings
5m
Prep Time
20-25m
Cook Time
25m
Ready In


"Easy to prepare, and a great side dish. I prefer slices, however, you can make wedges as well. An outdoor grill or grill pan is best for this preparation. Great with grilled steak or chicken."

Original recipe yields 4-8 servings
OK

Nutritional

  • Serving Size: 1 (126.2 g)
  • Calories 135.9
  • Total Fat - 7.9 g
  • Saturated Fat - 1 g
  • Cholesterol - 0.6 mg
  • Sodium - 634.5 mg
  • Total Carbohydrate - 15.7 g
  • Dietary Fiber - 1.8 g
  • Sugars - 4.7 g
  • Protein - 1.3 g
  • Calcium - 22.5 mg
  • Iron - 0.6 mg
  • Vitamin C - 11.3 mg
  • Thiamin - 0 mg

Step 1

Potatoes ... Add the potatoes to a pot of salted water and bring to a boil. Reduce the heat and simmer 10 minutes until tender. You want to be able to stick a knife in it easily, but you don't want them fork tender. Then will continue to cook on the grill, so you do not want them falling apart. remove from the water, let cool slightly and then slice. You want thick slices so they hold up on the grill.

Step 2

Dressing ... Add the mayonnaise, mustard, oil, rosemary, and seasoning to a small cup or bowl and mix well. Set to the side.

Step 3

Grill ... Dry off the potatoes after you slice them by laying them on a paper towel for a minute or two. Then brush one side with the dressing, add to the grill, dressing side down. Then brush the dressing on the top. Grill 4-5 minutes per side on medium heat (same with an indoor grill pan). You may want to dress them and flip them a couple of times until you get good grill marks.

Step 4

Serve ... ENJOY!

Tips & Variations


No special items needed.

Related

NickAndKendrasMom

I love that these can be made on the grill. Saves heating up the house during these hot summer nights. These were a just right accompaniment to our grilled lamb chops and salad!

(4 Jul 2013)

Galley_Wench

Made these for dinner last night . . . They were terrific! Used my grill pan and it worked perfectly.

review by:
(26 May 2013)