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Rosemary-Garlic Grilled Potatoes
(recipe, Anna Conley)
- a bunch of small to medium sized redskin potatoes (you can also use small blue or white potatoes, or a mix. The important part is that they are small and thin-skinned)
- some rosemary (fresh or dry, is up to you. Both are good, but the taste is different.)
- a couple of minced garlic cloves (To taste, really.)
- salt (I use very coarse sea salt, for reasons that will become clear.)
- olive oil
- a shallow baking dish, large enough to hold all the potatoes in a single layer.
- wash potatoes and halve or quarter them until they're all roughly the same size.
- Put olive oil (enough to coat the pan) in a shallow baking dish and add the garlic. Swish around to distribute the garlic.
- Add the potatoes. Turn them over a bunch of times so that they're all coated in oil and garlic bits.
- I put the dried rosemary (crumbled up) and the coarse salt in a mortar and mash it all up with the pestle until the salt is very finely ground and the rosemary is good and bruised. Then I sprinkle the salt/rosemary combination over the oiled potatoes. How much of each you use is really according to taste, but I use about two tablespoons of each.
- Preheat oven to 400F. Cook the potatoes until the bottoms start to look a bit brown around the edges. Take them out and turn them over (as best you can) and put them back in until the rest of each piece starts to turn brown around the edges. The potatoes should be soft enough to break when pressed with the flat of a fork.
- I've experimented a lot with this recipe... for the grill, I put the oil and potatoes in a plastic bag to coat the potatoes then add the salt and garlic, toss, and leave at room temperature for an hour to let the flavors move around. I don't par-boil them, as the pieces are small enough to cook reasonably quickly... Maybe 10-15 minutes on the grill? I don't recall how long the oven takes, unfortunately, so you may have to check at 15-minute intervals.