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Grilled Rosemary Garlic Skewered Potatoes
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Perfect Potatoes (Recipe: Grilled Rosemary and Garlic Skewered Potatoes)


  • 4 or 5 Yukon gold potatoes washed and peeled. Get off the blemishes, the best you can, and make them as close to perfect as possible.
  • 1/4 cup olive oil
  • 6 inch sprig of fresh rosemary
  • 1 to 2 cloves of garlic peeled and smashed
  • 1 1/2 teaspoon kosher salt divided


  • Add olive oil to a small pan along with the fresh rosemary twig, garlic and 1/2 teaspoon salt. There’s no need to strip the leaves from the rosemary or mince the garlic because the oil will be strained prior to use. Simply peel the garlic clove and whack it with your knife to create more surface area making it easier for the garlic to infuse its flavor into the oil. Don’t boil the oil, just heat it up. Remove from the burner and set aside.
  • Cut the potatoes in large chunks, about 2 inches. Place in a pot, cover with water. Add 1 teaspoon kosher salt and bring to a boil. Cook for 5 to 10 minutes until the potatoes are fork tender but still firm enough to hold their shape on a skewer. Drain. Once they are cool enough to handle, place them on skewers. It’s easier to skewer them if you leave the potato piece on a hard surface and stick the skewer into the potato instead of picking up the potato and threading it on the skewer. The potatoes will hold together better the less they are handled. I used rosemary twigs for skewers because I have lots of rosemary and I love the scent of rosemary on the grill. Plus, it’s a fun thing to do and it looks rather nifty. At least I think it does.
  • Strain the olive oil which is now infused with lovely flavors of rosemary and garlic. Brush the potato skewers with the oil. Place on a hot grill. Flip them once and brown on both sides. The amount of grill time will depend on (1) how big you make your potato pieces , (2) how long you parboiled them and (3) how hot you have your grill. Brush the remaining infused olive oil while the potatoes are on the grill. Don’t let one drop of that stuff go to waste.
  • As soon as the potatoes brown to your liking, remove them from the grill. If you feel the potato isn’t soft enough, lightly tent them with aluminum foil and let them sit for 5 to 10 minutes. Sprinkle with kosher salt and serve them in a lovely star-shaped, aqua colored textured bowl that was given to you by your good friend, Dawn. If you’re not as fortunate as me to have such a friend as Dawn who gives you beautiful dishes as gifts, pick out the prettiest plate you have to serve your potatoes.
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