Baby Yukon potatoes are crisped to perfection over the grill and tossed with an amazing, nutty rosemary browned butter sauce. These grilled potatoes can be prepped the night before and finished on the grill when you're ready to eat them. This is the perfect recipe for any barbecue party or summer holiday.
THE EASIEST WAY TO GRILL POTATOES
It only takes a couple of key steps to make these beautiful, golden grilled potatoes. Basically, you look like a badass, with very little effort and a quick Amazon purchase if you don't have a grill basket already.
- Blanch the potatoes. Blanching is essentially quickly boiling the potatoes in salt water to pre-soften them before grilling. They should still be firm, but tender on the outside. This is the trick to getting these cooked all the way through, without charring them on the outside from trying to fully cook them on the grill. Depending on how big the potatoes are, this can take anywhere from 7-15 minutes.
- Use a Grill Basket. A grill basket will save you a ton of time chasing around pieces of potato on your grill. They're also a little more forgiving when it comes to having to keep a constant eye out for over-charing your veggies.
QUICK AND EASY ROSEMARY BROWNED BUTTER SAUCE
I don't know about you guys, but finding a really easy flavoring that tastes like it's really complicated and makes people melt into a puddle on the floor is definitely my jam. Especially when it only takes 2 ingredients and a couple minutes of my time.
A simple browned butter sauce with some fresh rosemary is all you need to take this recipe from pretty good to freaking awesome. You can even let it come together while the potatoes are grilling.
All you'll need is a small sauce pan, a couple tablespoons of salted butter and a sprig of fresh rosemary. You can melt the butter in the sauce pan over low heat on the stovetop OR indirect heat on the grill. Get the full details in the recipe below.
CHECK OUT THESE OTHER TASTY SIDE DISH RECIPES
- GREEN BEANS WITH MUSHROOMS AND BACON {WHOLE30, PALEO}
- BUTTERNUT SQUASH BAKED MAC AND CHEESE
- BRUSCHETTA RICE
📖 Recipe
Grilled Potatoes with Rosemary Browned Butter
Ingredients
- 2 pounds baby yukon potatoes ((try to find ones that are all similar in size))
- 1 tablespoon olive oil
- salt and pepper
- 2 tablespoons salted butter*
- 2 teaspoons fresh rosemary, finely diced
Instructions
- SOFTEN THE POTATOES: Fill a large pot halfway full of water and add 1 tablespoon of salt to the water. Place whole, washed potatoes in the water and bring to a boil. Boil potatoes for about 8-10 minutes (this time is for potatoes that are about 2-3 inches in diameter, adjust the time depending on the size of yours)
- Preheat the grill on high heat.
- CUT THE POTATOES: Drain the potatoes in a colander and rinse with cold water until potatoes are cool enough to handle. Cut potatoes into quarters (again, this can be altered depending on the size of your potatoes)and place in a medium sized bowl.
- SEASON THE POTATOES: Pour the oil over the potatoes and sprinkle with ½ teaspoon of salt and ¼ teaspoon of freshly ground black pepper. Toss the potatoes to coat with oil and seasonings.
- GRILL: Reduce grill to medium-high and place a grill basket directly over the heat. Pour the potatoes into the grill basket and distribute them into an even layer. Cook over direct heat for around 10 minutes, tossing once or twice to evenly brown the potatoes on all side. Once evenly browned, transfer to a bowl.
- BROWNED BUTTER SAUCE: Melt butter and rosemary in a small sauce pan over low heat on the stovetop (or over indirect heat on the grill). Allow butter to melt slowly, keeping a close eye and swirling occassionally. After 40-60 seconds the butter should begin to turn golden brown and take on a nutty fragrance. Remove pan from heat and pour over the potatoes. Gently toss to coat the potatoes. Serve warm.
Notes
Nutrition
RECIPE EQUIPMENT
**This blog post contains affiliate links to products that I actually use and that align with my values. See my affiliate disclaimer here.
PIN IT NOW, MAKE IT LATER!
Leave a Reply