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Grilled Baby Potatoes with Rosemary
Course Grilling, Side Dish
Recipe Type gluten-free, vegan
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 6 servings
Calories 105 kcal
Author Melanie McDonald
Ingredients
Instructions
source:https://avirtualvegan.com
Course Grilling, Side Dish
Recipe Type gluten-free, vegan
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 6 servings
Calories 105 kcal
Author Melanie McDonald
Ingredients
- 680g | 1.5lb baby potatoes (I love to use The Little Potato Company potatoes )
- 2 tablespoons olive oil
- 1 tablespoon chopped fresh or dried rosemary
- 1 teaspoon salt
- 1 freezer bag , or lidded container
Instructions
- Parboil the potatoes in a large pan with plenty of water and 1 teaspoon of salt.
- Cook them for just long enough that you can just stick a fork or knife in but with some resistance (about 10 minutes but this varies depending on the size)
- Remove from the heat and drain.
- Leave to cool (or until just warm but not hot).
- Put the potatoes carefully in the freezer bag or lidded container.
- Pour in the oil and the rosemary.
- Seal the bag/container and give it a good shake around to distribute the oil and herbs all over the potatoes.
- Leave to marinade in the fridge for as long as you can but at least 30 minutes. They can be prepared like this up to 24 hours in advance.
- When you are ready to cook the potatoes, remove from the fridge and thread onto skewers. I have metal skewers that I use but if you use wooden skewers make sure you soak them in cold water for a while first so they don't go up in flames.
- Place on the grill and cook for around 20 - 30 minutes, turning frequently.
- Once golden brown, very soft and slightly charred, remove from the grill and serve.
- Be very careful as they will be exceptionally hot inside.
source:https://avirtualvegan.com