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Gourmet Grilled Potatoes


Recipe by Heather King, SLC Lunches


2 garlic cloves, minced

1/2 tsp. sea salt

2 tsp. red wine vinegar

1/3 cup EVOO

1 Tbsp. lemon juice

¼ tsp. fresh rosemary, chopped

1 tsp. Dijon mustard

1 tsp. sweet paprika

6-8 Mountain Rose potatoes


Bring a pot filled with salted water to a boil. Parboil the potatoes for about 5 minutes. Drain.

While the potatoes are boiling, add the following ingredients to a large glass bowl (large enough to hold the potatoes). Mince the garlic. Add salt and stir in the mustard. Whisk in the olive oil, lemon juice, vinegar, paprika and rosemary to make a vinaigrette. Set aside.

While the potatoes are still warm, cut them into fourths or bite-size pieces. Add to the bowl with the vinaigrette and coat the potatoes. Cover and let stand at room temperature for 30 minutes.

Prepare grill for medium-hot direct cooking.

Place the potatoes in a grill basket or place on directly on oiled grill. Turn once, cooking 5-10 minutes per side until tender and nicely browned. Serve hot.