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Grilled New Potatoes with Rosemary, Garlic, and Black Olives
The Italian flavors of rosemary, garlic, and black olives are a great marinade for potatoes.
Serves: Serves 4 as a side dish
Ingredients:
- 20 small new potatoes (or 10 larger ones, halved), well washed
- 3 tablespoons vegetable oil
- 2 tablespoons minced garlic
- Kosher salt and freshly cracked black pepper to taste
- 1/4 cup roughly chopped pitted kalamata or other brine-cured black olives
- 1/4 cup extra virgin olive oil
- Juice of 1 lemon (about 1/4 cup)
- 2 tablespoons roughly chopped fresh rosemary
- Kosher salt and freshly cracked black pepper to taste
Directions:
- On the stove top, bring a pot of salted water to a boil and cook the potatoes, uncovered, just until they can be pierced easily with a fork but still offer some resistance (6-8 minutes). Immediately plunge them into ice water to stop the cooking, drain well, and refrigerate until cold.
- Build a fire in your grill. When the coals are all ignited, the flames have died down, and the temperature is medium (see Gauging the temperature), you're ready to cook.
- Put the chiled potatoes in a large bowl. Add the vegetable oil, garlic, and salt and pepper and toss gently until the potatoes are evenly coated. Thread the potatoes onto skewers; if they are halved, put each half facing the same way so that the cut sides lie flat. Arrange the skewers on the grill over the coals and cook until the potatoes are golden brown (3-4 minutes). Flip over and cook for 2 minutes more.
- When the potatoes are done, carefully push them off the skewers back into the same large bowl. Add the olives, olive oil, lemon juice, rosemary, and salt and pepper to taste, and toss gently until the potatoes are evenly coated. Transfer to a serving dish and serve immediately.
Excerpted from Grill It!.
Copyright © 2008 Dorling Kindersley Limited.
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