Something new for the grill

Grilled with just a bit of olive oil, salt, pepper and rosemary from our garden.

Grilled with just a bit of olive oil, salt, pepper and rosemary from our garden. by Sarah Henning

Mostly because we did a horrible job of grilling outdoors last summer, the hubby and I are trying really, really hard to better use our little Weber this summer.

We’re never going to be everyday grillers, or even once-a-week-when-it’s-warm grillers. But doing better than the two(?) times we grilled out last summer seems to be a nice goal.

Luckily, our Rolling Prairie CSA share and the Lawrence Farmers’ Market have been providing the perfect veggies to go on the grill with my hubby’s beloved brats: corn, summer squash and potatoes.

Yes, you read that right. I did mean to tack potatoes onto the end of that sentence.

I’d never considered doing potatoes on the grill, because I always just sort of see them as a “stove” food, if that makes sense. But, nope, turns out you can grill them.

And they’re delicious.

Grilled potatoes taste like roasted potatoes, but with a little something extra from being on the fire. They also are wonderful in that you don’t have to choose between storing all those wonderful new potatoes that are available locally right now and turning your kitchen into the surface of the sun while simultaneously trying to cool your house down to a reasonable summer temp in the 70s.

So, the save energy and taste delicious. What can’t they do?

Grill-Roasted New Potatoes

2 tablespoons extra-virgin olive oil

2 teaspoons minced fresh rosemary leaves

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

2 pounds new potatoes, each 1 1/2 to 2 inches in diameter, scrubbed and quartered

Prepare grill for direct cooking over medium heat (350 to 450 F).

In a medium bowl, combine the oil, rosemary, salt and pepper. Add the potatoes and stir to coat them evenly.

Brush the cooking grates clean. Grill the potatoes over direct medium heat, with the lid closed as much as possible, until tender and browned on all sides, 15 to 20 minutes, scooping and turning with a wide spatula every 5 minutes or so.

Remove from the grill and transfer the potatoes to a serving bowl. Serve warm. Serves 6 to 8.

Note: We used a metal grilling pan meant for vegetables rather than putting the potatoes directly on the grill. We also didn’t check the temperature, but rather put them on early in the process when the grill was coolest. They cooked faster than the suggested 15 to 20 minutes, but they still tasted great.

— Recipe from


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