rosemary Archives

Garlic-Roasted Potatoes

Oh my goodness I so loved these garlic-roasted potatoes. Tender, almost buttery, yellow potatoes with a hint of garlic and rosemary, drizzled with an incredible balsamic vinegar reduction. I almost added red pepper flake (and you could, really) but I opted for a slightly sweeter no-heat version instead. Red potatoes would work just as well.

You can make the reduction ahead of time. I recommend making extra and keeping it on hand. Then, any time you need a quick and easy side when grilling, just toss the potatoes on and in no time you’ll have a big helping of garlic-roasted potatoes.

A grill basket is an almost must-have for dishes like this. It makes cooking and cleanup a breeze!

Also try my grilled baby potatoes.

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5 from 1 vote

Garlic-Roasted Potatoes

Oh my goodness I so loved these garlic-roasted potatoes. Tender, almost buttery, yellow potatoes with a hint of garlic and rosemary, drizzled with an incredible balsamic vinegar reduction.

Course Side

Cuisine American

Keyword potatoes, roasted

Prep Time 5

Cook Time 20

Total Time 25

Servings pound

Calories 539kcal

Author Based on a recipe from the Weber Art of the Grill

Ingredients

1 pound baby potatoes red or yellow, all about the same size (you can cut the larger ones in half if needed)
½ cup olive oil divided
1 tablespoon garlic minced
Kosher salt
ground black pepper
2 tablespoons rosemary about 6 sprigs, chopped
⅓ cup balsamic vinegar

Instructions

Fire up your grill for indirect cooking.
Place the potatoes into a large microwavable bowl and microwave on high until just starting to soften, about 10 minutes, stopping to stir every once in a while. Remove the bowl carefully as it will be hot.
Combine 2 tablespoons of the olive oil, the garlic, salt and pepper and the rosemary. Pour over the potatoes and toss to coat.
Transfer potatoes to a grill basket (I put the basket over a plate or bowl to catch any dripping oil mixture), or thread them onto skewers.
Place onto the grill and grill until lightly charred, crispy on the outside and tender on the inside, turning occasionally
Meanwhile, pour the balsamic vinegar into a small saucepan over high heat and reduce until you are left with two tablespoons, stirring often.
Pour remaining olive oil onto a serving platter and spread out evenly. Sprinkle with salt and pepper.
Add the potatoes.
Drizzle with the reduce balsamic vinegar and serve.

Nutrition

Nutritional values are approximate.

Dried Rosemary on the Nesco Snackmaster Pro

I tend to be a dry-herb kind of guy, but sometimes a recipe needs fresh instead. To keep from wasting any unused fresh herbs I just toss them onto my Nesco Snackmaster Pro dehydrator and let them dry for later use. I needed rosemary for a dish I was making (rosemary grilled potatoes, using the rosemary as a skewer!), and had a few sprigs left. I could’ve kept the rosemary intact, but I opted to remove it from the sprigs instead. You can do it either way, there’s no way to really screw up dried rosemary on the Nesco Snackmaster Pro.

I keep the dried rosemary made on the Nesco Snackmaster Pro in air-tight containers. So I remember what is what, I write the contents on a small piece of blue painter’s masking tape. The tape is great for marking items, dry or in the freezer or wherever. It peels off so easily, you never have to worry about fussing with it. I use the same tape to keep track of the trays in my dehydrator. Often you have to rotate them, and numbering them makes sure I do it correctly.

You can dry any fresh herbs in the Nesco Snackmaster Pro. Like cilantro, dill and basil.

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5 from 1 vote