It’s the 4th of July and you’re wondering what to serve as a side dish to the burgers, chicken or brats you’re cooking on the grill? Never fear! Grilled Rosemary Potatoes are here!
These potatoes are super simple to make and what’s best is that there is no clean up involved because you cook them in a foil packet directly on the grill! You can even serve the potatoes out of the foil packet, which will make your dash off to the fireworks even less of a hassle. Oooohhh! Aaaaahhh! (fireworks speak, lol)
GRILLED ROSEMARY POTATOES {PRINT THIS RECIPE}
Serves: 6-8 Prep Time: 10 minutes Cook Time: 45-50 minutes
8-10 medium Idaho potatoes, peeled and cut into 2″ chunks
2 medium onions (I used sweet onions), peeled and cut into 2″ chunks
4 tablespoons olive oil
2 teaspoons salt
1 teaspoon pepper
3 tablespoons butter
2-3 large sprigs rosemary
2 tablespoons fresh parsley, chopped
heavy duty aluminum foil
-Line a large bowl (only used as a mold) with 2 layers of heavy duty aluminum foil *Note – Make sure you make them long enough to be able to fold the foil over top to enclose the potatoes.
-Layer the potatoes, onions and rosemary sprigs in the foil lined bowl.
-Drizzle with olive oil and season with salt and pepper.
-Dot the top with the butter.
-Bring the foil up and over the potatoes to form a packet, making sure you leave a small hole in the top to let some of the steam out.
-Remove the foil packet from the bowl and place the packet onto a medium/high covered grill.
-Cook for approximately 45-50 minutes or until the potatoes are tender.
-Gently stir the potatoes, remove the spent rosemary sprigs, and garnish with the chopped parsley.
-Serve hot.
Happy 4th of July everybody!!! Go enjoy yourselves and remember to be careful out there (and leave the fireworks to the professionals)…and as always, drink responsibly!
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These potatoes look absolutely delicious! Love rosemary on potatoes!
Oh Boy, those potatoes look great and I love the fresh rosemary, I can smell them now