Grilled Baby Potatoes with Rosemary

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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

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.