Grilled Potatoes with Rosemary Browned Butter

Easy to make ahead for parties and the most tasty potato recipe you'll ever have! Baby yukon potatoes are quarted and tossed in a grill basket over the grill and coated in nutty, fragrant rosemary browned butter.

Course Side Dish

Cuisine American

Diet Gluten Free

Prep Time 20

Cook Time 10

Calories 204kcal

Author Lauren

Cost $4

Equipment

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

*Don't go out and get salted butter if you already have unsalted. Simply add additional salt to taste after the potatoes have the sauce on them.

*MAKE AHEAD TIP: The potatoes can be blanched and cut as early as the night before you make them. Keep them in the fridge in an airtight container and then pull them out and oil them when you're ready to grill them.

Nutrition