Grilled Potatoes with RosemaryYield: Serves 10.

Ingredients of Grilled Potatoes with Rosemary:

  • Coarse salt and freshly ground pepper
  • 1 1/2 pounds red potatoes, scrubbed well and sliced 1/2 inch thick
  • 1 1/2 pounds sweet potatoes, scrubbed well and sliced 1/2 inch thick
  • 1/4 cup extra-virgin olive oil
  • 6 sprigs rosemary, leaves removed and crushed

Directions for Grilled Potatoes with Rosemary:

Bring a large pot of water to a boil. Add 2 tablespoons salt and the red potatoes. Return to a boil. Reduce heat, and simmer until just tender, about 7 minutes. Remove potatoes using a slotted spoon. Return water to a boil. Add sweet potatoes, and simmer until just tender, 4 to 7 minutes. Drain. Gently toss red and sweet potatoes with oil and rosemary; season with salt and pepper. Refrigerate for 1 hour.

Heat grill to medium-high. Gently toss potatoes, and transfer to grill; reserve bowl with oil. Grill potatoes, turning occasionally, until charred and heated through, 6 to 7 minutes. Brush potatoes with oil from bowl.

Cook’s Note: 

Serving idea: Leftover potatoes tossed with canned tuna, fresh tomatoes, and olives make a great salad.

Source: http://www.yummly.com