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Recipes

Grilled Summer Potatoes with Rosemary

Serves 6
Try this unique approach to the old potato routine, only jazzed up a bit! You may use almost any type of potato for this recipe. It is fun and easy to use small Roasters (golf ball sized). Mix different kinds together for an interesting color combination.

  • 2-3 pounds NC organic Yukon Gold, Kennebec, or Red Gold potatoes
  • 3 Tbs. fresh rosemary, chopped
  • ¼ cup extra virgin olive oil
  • 2 cloves organic garlic, chopped
  • Salt and pepper to taste

Method: Wash potatoes thoroughly and pat dry. Preheat your grill. Mix together salt, pepper, oil, rosemary and garlic; toss with potatoes. Place potatoes on the side of the grill where it is the least hot. Reserve any oil/herb mixture in bowl for later. Allow potatoes to roast until “fork tender:” the skins should be nicely browned but not black. Turn potatoes every few minutes to cook evenly (avoid those hot spots on your grill.) Add potatoes back into bowl and toss with remaining oil mixture and serve with your favorite grilled items.

Note: If you are using larger potatoes, cut them into uniform sizes for uniform cooking.

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