Rotisserie Roasted Potatoes

Oh how I do love roasted potatoes. I love the creamy insides. I love the crispy, golden skin. Baby potatoes are my favorites, but I'll take a good roasted fingerling any day of the week,

Course Side

Cuisine American

Keyword roasted potatoes, rotisserie

Prep Time 20

Cook Time 10

Servings

Calories 175kcal

Equipment

Stock Pot with a steamer basket

Ingredients

2 pounds baby potatoes try to use ones that are all about the same sizes
olive oil
kosher salt
ground black pepper

Instructions

Fill a pot fitted with a steamer rack with 1"-2" of water and bring to a boil.
Scrub the potatoes clean and add to the basket. Cover and let steam for 10 minutes or until just tender when poked with a toothpick. Transfer the potatoes to a colander to drain.
Fire up your grill for high heat cooking. You want direct heat below (and around) where your rotisserie basket will be.
Place the potatoes in a bowl and toss with a few splashes of oil and season well with salt and pepper.
Transfer the potatoes to the rotisserie, close and place on the grill.
Turn on the rotisserie, close the grill and let the potatoes roast for 10 minutes. Check for color. If the skin has a bit of a char to it remove and serve, otherwise keep grilling, checking every 5 minutes for doneness.

Notes

I prefer to steam, or partially cook, the potatoes before placing into the rotisserie. I like to grill them over very high heat so that the skin gets a slight crunch to it. If you cook the raw potatoes over very high heat without pre-cooking them the outsides may burn before the potatoes are tender inside.

Nutrition