Potatoes and rosemary – a marriage made in food heaven, for sure! And although I love making the classic dish in the oven all year long, come summer I turn to the grill.
Grilled potatoes, marinated twice for maximum rosemary and garlic flavor!
As with most things grilled, marinating potatoes before cooking them works wonderfully. Here, we’ll marinate the potatoes in rosemary and garlic for 30 minutes. But we won’t stop there: in this recipe, we’ll also return the grilled potatoes to the marinade and toss them again, while they’re hot – in essence, giving them a second boost of flavor.
My only advice? Make extra, because they disappear fast!
Grilled potatoes with rosemary, garlic and coarse sea salt
serves 4
active time: 30 min
- 2 lbs (905 g) medium Yukon Gold or red potatoes – unpeeled
- 2 teaspoons sea salt to boil the potatoes
- 1/4 cup coarsely chopped fresh rosemary
- 4 large garlic cloves – skinned and finely sliced
- 1/2 cup extra virgin olive oil
- 1 teaspoon sea salt
- freshly ground black pepper to taste
- coarse sea salt to taste as garnish
- Step 1: Place the potatoes in a large pot and fill with enough cold water to cover them by 2″. Add the salt and bring to a boil over medium-high heat. Then fast-simmer uncovered for 10 to 12 minutes, until tender but not falling apart. Drain and let cool to room temperature. Then cut the potatoes in quarters.
- Cook’s note: The potatoes can be boiled up to 1 day ahead, left whole and refrigerated until ready to use.
- Step 2: Place the rosemary, garlic, olive oil, salt and pepper in a large bowl and stir until well blended. Add the potatoes, then carefully toss them with your hands until they are well coated with the marinade. Let stand at room temperature for 30 minutes.
- Step 3: Heat a gas, electric or charcoal grill to high heat. (Alternatively, use an electric griddle or griddle pan.) When the grill is ready, place the potato slices directly on the grill and cook until grill marks appear. (There should be some marinade left at the bottom of the bowl. Set the bowl aside while the potatoes are grilling.) Turn the slices over and continue to grill until the potatoes have grill marks on all sides. As soon as the potatoes are done, transfer them back to their bowl and toss until well coated with the leftover marinade. Transfer to a serving platter, sprinkle with the coarse sea salt and serve.
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Should you parboil these first before grilling?
Hi Matt. Yes, follow the recipe – see “step 1”. Enjoy!
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I am unable to grill but do have a counter top Foreman type grill. Or is it possible and how would I do these in a regular over? I happen to have everything I need to make these and do not want to mess them up?
Hi Nancy! Your counter top grill will work fine to do these potatoes. Happy grilling!
I love the idea of a double marination! We eat a lot of potatoes at my house—I think the gang will love these!
Delicious and so easy. I was concerned the potatoes might stick, like everything else on my grill, but the olive oil was a tasty hero. Such a simple way to do something new with potatoes.
I’m delighted to hear this, Renee! Thank you for your note… And bon appétit!
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Delicious! We have the rosemary growing in the back garden, and that you can make it on the grill is wonderful for these summer months. Thanks for the inspiring recipe.
You are most welcome. Thank you for stopping by!
You didn’t mention whether you peel the potatoes or keep them in their skins.
Hi Janet, you want to keep the potatoes in their skins for this recipe. I just added a note to the ingredient list. Enjoy!
The potatoes look utterly scrumptious. I can’t wait to try out this recipe!
El, I can’t wait for you to try it out either!
Oh YUM! My favorite potato dish!!! Yours look absolutely delicious!
I could eat potatoes every day! These look perfect!
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You know it never occurred to me to marinate potatoes before, love the idea. And love the grill marks right on their.
These potatoes look terrific! I love that they’re immersed in the marinade twice for even more rosemary and garlic flavor. Now to get the hubby schooled on indirect heat so we don’t have charred grilled potatoes 🙂
I’m pretty sure I need to make a big batch of yummy potatoes right now with all the rosemary growing in my garden-just fabulous!
my kind of potatoes!!! love ’em!