When you need a fast, flavorful side dish, you can’t do better than a heaping helping of rosemary potatoes fresh from the grill. Here’s the greatest insider detail about this recipe — it’s ridiculously simple. You’ll spend almost zero time in the prep phase but get maximum kudos from your crowd. These grilled rosemary potatoes are the best of all worlds!
Rosemary — A Stunning Garden Herb
Truth be told, we could have chosen any garden herb for this recipe. Potatoes go well with everything from savory sage to oniony chives. Yet there’s something about rosemary’s woody, aromatic overtones that bring out the best in potatoes. Plus, well-tended rosemary plants can grow rapidly. That means you’ll probably be looking for creative ways to use this herb.
Of course, if you aren’t the gardening type, you can get fresh rosemary from your grocer or local farmer’s market. If you’re in a pinch, you can try dried rosemary, but it won’t have the same kick. Still, if dried rosemary is all you have, so be it. Just be sure to use more of it by upping the amount to around 5 tablespoons.
Does Fuel Matter?
These are smoked grilled potatoes, so they’ll get about an hour of exposure to whatever smoke you’re using. Obviously, your Grilla smoke comes from your fuel. The type of fuel you select will subtly change the way these grilled rosemary potatoes turn out.
For instance, cherry or apple wood pellets will temper the rosemary’s intensity, bringing out a sweet, mellow undertone with every bite. On the other hand, hickory pellets will make your potatoes a little earthier and woodsier in flavor. Over time, try different fuels and see which you like best with this go-to grilled potato recipe.
Partnering Other Foods With a Favorite Side Dish
Potatoes go with just about anything, from grilled cheeseburgers to fired-up salmon filets. It’s tough to go wrong with a potato dish if you need a partner to accompany your starring food. Just make sure your guests have forks — they can’t eat these potatoes as finger foods.
Substitutes for and Additions to Your Grilled Rosemary Potatoes
Every Grilla pitmaster gets creative once in a while. Sometimes, creativity is driven by necessity, such as when you’re out of a key ingredient. Other times, you just want a little variety. Regardless of your reason for wanting to try something new, we have a few suggestions for turning the tables on this traditional fare:
- Use butter instead of olive oil: You’ll get a richer, warmer taste in every bite.
- Try sweet potatoes: The natural sweetness of this type of spud will harmonize nicely with the rosemary. As a bonus, you’ll have more orange-and-green visual contrast in your side dish.
- Toss in another root vegetable: Carrots, parsnips, turnips and even whole Brussels sprouts can be added to these grilled rosemary potatoes during preparation.
- Add bits of cooked bacon: Need we say more? Hats off to you if you smoked the bacon yourself in your Grilla.
Ready to eat? Fire up the grill and get going. You’re an hour away from digging into this must-try side.