This is my all time favorite potato recipe. Grilling means they become crispy on the outside, creamy on the inside, and once their nutty skins are covered in flaky salt crystals, rosemary, and oil…it’s an amazing experience.
FOR 4 PEOPLE
CONFIGURATION Direct cooking
PREPARATION TIME 5 minutes
COOKING TIME 20 minutes
a few sprigs of rosemary
vegetable oil splash
1kg new potatoes, such as Jersey Royals, cut into 5cm pieces if large
2 tablespoons olive oil
2 cloves garlic, crushed or finely grated
sea salt and freshly ground black pepper
- Prepare a barbecue for direct cooking over medium heat.
- Beat the rosemary (leaving a small sprig) and a generous pinch of sea salt together lightly in a pestle and mortar. Add the vegetable oil drizzle and toss, then rub over the potatoes.
- Grill the potatoes over direct heat for about 20 minutes, stirring regularly, until crispy and cooked through. Transfer to a serving platter.
- Combine the olive oil, crushed garlic and remaining sprig of rosemary in a small fry pan or saucepan over medium-low heat. Gently sizzle for about a minute, then pour the oil over the potatoes. Add a little more salt and pepper and serve.