Summer is all about taking it easy, recharging outside and soaking up the long days of sunshine. The last thing you want to do is spend all day in the kitchen. What you want are simple, delicious meals that are perfect enjoyed on a patio with a glass of wine. These potatoes deliver. Crisp, flavourful young potato skins pop with hits of coarse kosher salt that brings out the natural sweetness of the creamy potatoes. Rosemary adds just a hint of colour and delicate flavour.
I grow the Rosemary right on my patio. I love rubbing a leaf between my fingers and taking in the scent. You just need a few sprigs, finely chopped, as your seasoning along with the kosher salt. I really prefer the coarse texture of kosher salt for these potatoes, to deliver a hit of flavour on the skins.
To start with, par-boil the potatoes for 8–10 minutes until they are starting to soften, but not fully cooked through. Don’t overcook them or your final product off the grill will be mushy.
Drain the potatoes and transfer to a bowl. Add the olive oil, salt and rosemary. Stir to combine.
Next, toss the potatoes on the grill. I find the top rack works well to get a nice golden skin and soft, perfectly cooked insides. Once ready, transfer from the grill into the same bowl you seasoned them in, and toss them around in the olive oil and seasoning that’s left to give them a nice finish. Enjoy (careful, they get pretty hot right off the grill—cut one open to test before popping a whole one into your mouth) you’ve been warned!
Grilled baby potatoes
Simple perfection, just four ingredients to bring out the natural sweetness and beautiful texture of new baby potatoes.
- 1.5 lb Baby Potatoes (680 g)
- 2 tbsp olive oil
- 3 sprigs Fresh rosemary finely chopped
- Kosher Salt
Scrub potatoes and set into a large pot filled with cold water. Bring to boil over high heat and cook for 8–10 minutes until they are partially cooked. (Overcooking here leads to a "mushy" texture after they are grilled. You are looking for a softened, but still firm, cook on the potatoes)
Drain potatoes and transfer to a bowl. Drizzle with olive oil. Add rosemary, and sprinkle with kosher salt to taste. Stir.
Add potatoes to hot grill (400°). Grill until golden and skins are crisp, approximately 10 minutes. Test to ensure the potatoes are soft and fully cooked through—insert a sharp knife to the centre to ensure they are soft.
Remove from grill back into the bowl, and stir to coat with a touch of olive oil and rosemary remaining in the bowl. Serve.
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