Recipe by DeSouter
A nice, easy preparation for a side dish that you will want to put in to your repetoire for summer and beyond. This recipe can be cooked on a BBQ grill, stovetop grill or even in a sandwich/panini maker. Adjust herbs and spices to fit your taste or menu. I'm thinking Cajun would be darned good. Experiment with different types of potatoes, too.
Top Review by Amanda Beth
Fantastic! I used less than 1/4 cup of vegetable oil, and subbed dried oregano and choped chives for the rosemary and garlic. Cooked on the grill and they were so so good. The whole family enjoyed them. Thanks for posting! We will definitely make these again.
- 4 large potatoes (your choice, but russet or Idaho are great)
- 1⁄2 cup olive oil (1/4 or less for for a lower fat version)
- 2 teaspoons sea salt
- 1 teaspoon pepper
- 2 tablespoons fresh rosemary
- 2 garlic cloves, minced
- 1⁄4 teaspoon cayenne pepper (optional)
- 1⁄2 teaspoon paprika (optional)
Directions See How It's Made
- Wash the potatoes and standing them on their side, cut 1/4 inch "planks". In a large bowl, toss potatoes with other ingredients until all are coated evenly. Grill should be nice and hot (approx. 550 degrees farenheit). Spray grill with PAM or coat with oil (unless it is non-stick). Lay potato planks onto the grill for 15 to 20 minutes, turning every five minutes, until done. "Done" means a nice dark golden brown with grill marks evident. (A good panini maker may cook the potatoes a bit sooner.) DIG IN!