Rosemary is a fragrant and aromatic herb and it goes nicely with the taste of potatoes. The potatoes in the following recipe are combined with onion and soaked in a rosemary flavored marinade for an hour, before being grilled. This recipe for rosemary new potatoes makes a beautiful side dish or you can make this rosemary potato recipe and eat it the next day cold with salad.

Rosemary roasted potatoes can be baked in the oven but cooking them in aluminum foil packets over the grill keeps everything juicy and succulent. This is one of our nicest easy grilled vegetable recipes and the flavors in the finished dish are amazing.

Potatoes are often served as a side dish because they are filling, tasty and versatile. You can do a lot with them, serving them baked, steamed, grilled or mashed, for example, but the following recipe suggests one of the very best ways to serve these tasty veggies. Choose red-skinned or brown-skinned potatoes, as you prefer. The red-skinned ones are especially attractive, but the choice is yours.

As well as the potatoes, you will need shallots, or you can use small onions if you have those instead. Peel the potatoes and the shallots or small onions before chopping them all into quarters. If you have larger onions, chop them into smaller pieces so they are more or less the same size as the potato pieces. You could leave the skin on the potatoes if you prefer. Some people leave it on for boiled potatoes and others even leave it on for mashing. Young potatoes tend to have thinner skin, which is nicer in such a recipe.

The next thing to do is combine your marinade ingredients to make the marinade for the potatoes and onions. To do this you will need extra-virgin olive oil, fresh rosemary and smashed garlic cloves, as well as some salt and black pepper. To smash garlic cloves, peel them and give them a good smash with the handle of a knife to bring the flavor out. You do not need to mince them or crush them, just do that and the flavor will all come out and go into the marinade. Stir in the potatoes and onions which you have already peeled and cut into cubes, and just let the mixture sit for an hour or so. The flavors of the garlic and rosemary will infuse the vegetables, adding plenty of delicious flavor.

You can leave the marinade to works its magic for longer than an hour if you want, or even overnight. Once the marinating time is over, it is time to lay out some aluminum foil and then you can put the potato and onion mixture in there. Make sure you wrap the foil tightly so none of the juices drip out when the potatoes are on the barbeque. The exact cooking time will depend on what potatoes you used, the size of the pieces, and how hot the barbeque is. Check after about 20 minutes though, because the potatoes might be done by then. Of course they will take longer than the onion because they are denser. It is nice to garnish the finished dish with rosemary leaves, to make a nice presentation.

Recipe for Rosemary New Potatoes
Summary: Potatoes are the quintessential side dish, but liven them up by adding onion and steeping them in a rosemary and garlic marinade, and this recipe will seriously wow your palate.
Author:
Cuisine: American
Recipe type: Side Dish
Serves: 4
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 ½ lbs small roasting potatoes, peeled and quartered
  • ½ lb shallots or very small onions, peeled and quartered
  • 2 tablespoons extra virgin olive oil
  • 3 rosemary sprigs
  • 4 cloves garlic, smashed
  • ¼ teaspoon freshly ground black pepper
  • 1 ½ teaspoons salt
  • Fresh rosemary leaves for garnish
Instructions
  1. Combine the oil, rosemary, garlic, salt, and pepper in a bowl and add the potatoes and onions. Leave them to marinate for an hour.
  2. Lay out some aluminum foil and put the potato and onion mixture in it, along with the marinade.
  3. Seal the foil tightly and grill the packet over a medium hot grill, turning it after 10 minutes. After 20 minutes, use a bamboo skewer to check for doneness and cook the potatoes for longer if necessary.
  4. Take care not to puncture the foil.
  5. Serve hot as a side dish, with some extra rosemary leaves for garnish.

Photo Description:

Potatoes and onions are left to sit in a tasty rosemary and garlic marinade for an hour or so, and then you can enclose them in foil packets, locking in all those wonderful juices. Place them on the barbeque and let them cook until the potatoes are tender. The aroma will drive you crazy, and this is certainly an exquisite dish to make. For sure, this is one of our favorites out of all the barbequed side dishes out there. The guys in the house just go wild for these delicious new potatoes and cannot get enough of them.

You can find an alternative marinade for this recipe in our marinade section at this link for Aromatic Rosemary Oil Marinade

 


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Christine Szalay-Kudra

My name is Christine and I am delighted to welcome you here. Easy Barbeque Recipes aims to demystify the world of barbequing and turn anyone into a brilliant backyard chef regardless of culinary knowledge or past cooking experience. Cooking with fire is not only an easy cooking method but it is the original cooking method. An open fire was used to cook before there were such things as ovens, microwaves or crockpots. Barbequing is not just a cooking method either. It is a social event. Inviting friends over and grilling food for them is always fun and adding home-cooked food to any party is a surefire way to please a crowd. Nothing beats the incredible flavor of flame-grilled food, and you can barbeque all kinds of ingredients and recipes, including meat, poultry, fish, seafood, veggies, and even pizza.

Christine

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