Grilled Baby Potatoes With Rosemary and Capers
- Ready In:
- 1hr
- Ingredients:
- 7
- Serves:
-
4-6
ingredients
- 1 1⁄2 lbs baby potatoes, halved (the size of a quarter or smaller)
- 1 1⁄2 tablespoons olive oil
- fresh rosemary, chopped
- 3 large garlic cloves, coarsely chopped
- 1⁄2 teaspoon kosher salt
- 1⁄4 teaspoon pepper, freshly grounded
- 1 1⁄2 tablespoons capers, drained and coarsely chopped (or more, if desired)
directions
- Chop the potatoes, if needed, so that they are approximately the same size.
- Chop as much rosemary as you want. (Fresh is preferably, but you can used dried in a pinch). Add garlic, salt and pepper. Add to the potatoes and mix.
- Cook in a microwave save dish for 5 minutes. Remove from oven and stir. Cook for another 5 - 7 minutes or until tender. Remove from oven and add chopped capers. Mix well. (~ or ~ Preheat oven to 400°F Roast until potatoes are tender, stirring every 15 minutes, about 45 minutes total. Mix in capers. Roast until flavors blend, about 5 minutes longer).
- Preheat grill.
- Double wrap the potatoes in foil. (You may want to spray with Pam to prevent sticking) Cook for 15 - 20 minutes or until fully cooked. ~or~ spray barbecue cooking tray with Pam and cook directly over the flames. Cook until the potatoes have nice grill marks and are fully cooked.
- Remove and place in a serving bowl.
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