Friday, June 10, 2011

Grilled Potatoes And Onions

4 large red-skinned potatoes, scrubbed and cut into 1/2-inch rounds
1 red onion, peeled and cut into 1/2-inch rounds
1 sprig rosemary, leaves finely chopped
2 cloves garlic, smashed
pinch crushed red pepper flakes
kosher salt
extra virgin olive oil

Preparing the potatoes and onions:
Preheat the grill, run an oiled towel over the grill.

In a large bowl, toss the potatoes and onions together with the rosemary, garlic, crushed red pepper, salt, to taste, and a little olive oil. Keep the onions together in rounds (they will fall apart while grilling but try and keep them together as long as possible).

Arrange the potatoes and onions on the preheated grill. Once the potatoes have developed grill marks, rotate them a quarter turn to create a crosshatch pattern. Turn the potatoes over and repeat the process, turn the onions over to cook the other side as well. Cook the potatoes and onions until they are soft all the way through, about 8 to 10 minutes on each side.

Remove from the grill and serve hot or at room temperature.

Serves 4


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