Grilled Potatoes | National | Baby Potatoes, Olive Oil, Rosemary

I’ve always loved grilling baby potatoes with olive oil and rosemary—it’s a simple, flavorful side that echoes the rustic traditions from the Andes. I start by tossing them in oil, herbs, and a pinch of salt, then grill over medium-high heat until they’re crispy and golden. It’s my go-to for summer barbecues, blending ease with bold taste. If you’re curious, you’ll discover even more twists ahead.

History

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Grilled potatoes trace their origins to the Andean regions of South America, where potatoes were first cultivated by indigenous peoples and later adapted into grilling methods by various cultures worldwide, reflecting a blend of rustic simplicity and local flavors.

Regional variations include the American version with herbs and butter, emphasizing casual outdoor cooking, while Mediterranean styles incorporate garlic and olive oil for a healthier twist, highlighting dietary preferences and seasonal ingredients.

This versatile dish is traditionally served at barbecues, picnics, and summer festivals, fostering community and celebration in many cultures.

Ingredients

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– Those trusty potatoes: Oh, let’s kick things off with 4 large potatoes – think big, sturdy ones that hold up well on the grill, you know?

Scrub them under running water to get rid of any dirt, then slice them into even 1/4-inch rounds; it’s that simple step that makes all the difference, keeping them from turning into a mushy mess and ensuring they grill up golden and crisp.

Who knew a humble spud could be such a star of the show?

– A splash of olive oil: Now, 2 tablespoons of olive oil – not too much, not too little, just enough to coat those potato slices like a cozy blanket.

I mean, can you imagine grilling without it?

This stuff helps everything crisp up nicely, adds a bit of that Mediterranean vibe, and, let’s face it, makes me wonder if I’m secretly a fancy chef in disguise, though we both know that’s a stretch.

– Just the right salt: 1 teaspoon of salt, plain and straightforward – but hey, don’t skimp here, because a little seasoning goes a long way in bringing out those natural potato flavors.

It’s like giving your dish a gentle wake-up call; without it, things might taste a tad bland, and who wants that when you’re aiming for grilled perfection?

– A dash of black pepper: Half a teaspoon of black pepper, ground fresh if you’ve got it, for that subtle kick that sneaks up on you.

I always think of it as the sidekick ingredient, adding just enough zing without overwhelming the party – though, in my daydreams, I might exaggerate and say it’s the spice that could turn a basic grill session into something almost heroic.

– Garlic, the flavor booster: 2 cloves of garlic, minced up fine so it spreads evenly – oh, the aroma alone is worth it, don’t you agree?

This little addition turns ordinary grilled potatoes into a mouthwatering treat, with that pungent, savory punch that makes you pause and savor each bite, all while pretending you’re some kind of culinary wizard, minus the actual magic.

– Dried rosemary for that herbal twist: 1 teaspoon of dried rosemary, or if you’re feeling fancy, chop up some fresh for a brighter pop – either way, it’s like inviting a whisper of the outdoors onto your plate.

I find myself chuckling at how this herb can make simple potatoes feel so elevated, almost like it’s playing dress-up in the kitchen, turning the ordinary into something you’d brag about at a picnic.

– Onion, if you’re in the mood: And finally, 1 small onion, thinly sliced as an optional topping – because not every grill night needs extras, but when it does, this guy adds a sweet, crunchy layer that perks everything up.

It’s like that friend who shows up unannounced and makes the gathering better, though I suppose you could skip it if you’re keeping things low-key and effortless.

Cooking Steps

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Let’s jump into the fun part: actually grilling those potatoes.

First, start by preheating your grill to a medium-high heat, around 375-400 degrees Fahrenheit, so everything cooks evenly without charring too quickly.

Grab your 4 large potatoes, which you’ve already sliced into those even 1/4-inch rounds, and toss them into a large bowl with 2 tablespoons of olive oil, 1 teaspoon of salt, half a teaspoon of black pepper, 2 minced garlic cloves, and 1 teaspoon of dried rosemary.

Mix it all together gently, making sure each slice gets a nice coating – it’s like giving them a spa treatment before the main event, and who doesn’t appreciate a little pampering for their food?

Once your potatoes are all dressed up and ready, place them directly on the grill grates in a single layer, spacing them out so they’ve room to crisp up without steaming.

Grill for about 10-15 minutes per side, flipping them once halfway through with a pair of tongs to get those beautiful golden-brown marks.

Keep an eye on them, as the exact time might vary depending on your grill’s temperament – nothing worse than a potato that’s chewy in the middle, right, so use a fork to test for that perfect tender-yet-firm texture.

If you’re using that optional 1 small onion, thinly sliced, add the slices on top of the potatoes during the last 5 minutes of grilling for a bit of extra sweetness and crunch.

Once everything’s done, pull them off the grill and let them rest for a minute or two – it’s that brief pause that lets the flavors settle, almost like they’re whispering secrets to each other.

And there you have it, a plate of grilled potatoes that’s simple yet satisfying, with just enough flair to make you feel like you’ve outsmarted the kitchen for once.

Tips and Variations

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If you’re looking to jazz up your grilled potatoes a bit, why not swap in some fresh herbs like thyme instead of rosemary for a brighter, earthier twist that makes every bite feel like a little adventure.

Or, for those times when you want to keep things simple yet sneaky, try slicing in sweet potatoes alongside the regulars – they caramelize beautifully on the grill, adding a subtle sweetness that might just surprise your taste buds, and who doesn’t wonder if vegetables can actually taste like dessert.

Remember, to avoid a sticky situation, always oil your grill grates well before adding the slices, because nothing says kitchen comedy like flipping potatoes that cling for dear life, leaving you to play spatula hero.

And if you’re feeling extra creative, toss in some chopped bell peppers for color and crunch, turning a basic side into a full-fledged meal that pretends it’s fancier than it really is.

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