Tangy Rosemary Grilled Potatoes
Recipe: #1526
October 27, 2011
Categories: Side Dishes, Potatoes, Fathers Day, July 4th, Labor Day Mothers Day, Picnic, Sunday Dinner, Grilling (Outdoor), Gluten-Free, Vegetarian, more
"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 is 4-8 servings
Ingredients
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 by Step Method
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
No special items needed.
2 Reviews
You'll Also Love
