If you are looking for a delicious AND easy way to put fabulous potatoes on the table, these grilled potato slices are the best. I had dinner with a friend the other night and she served a chicken dish that I’ll share with you soon along with these potatoes.
She gave me a rough idea of how she made them and hers were finished with butter and snipped chives but I wanted to use olive oil and rosemary for my potatoes. Once I scrubbed the potatoes, I sliced them into 1/2 inch to 3/4 inch slices.
I put a large pot of water on the stove and added 2 tablespoons of salt and a heaping tablespoon of sugar and a couple of fresh rosemary stalks. Once the water boiled, I added the potato slices and turned the pot to a slow simmer and set the timer for 15 minutes.
When the timer went off, I used a strainer and removed the potato slices to a plate and brushed them with olive oil and left them to cool. Then I turned the bbq grill on to medium high. Once the grill was hot, I rebrushed the potatoes on one side and put them oil side down. In ten minutes there were lovely char marks on the bottom and the sides were turning a bit brown.
I turned them over for just a few minutes and then to the serving plate. A drizzle of olive oil and a sprinkling of rosemary leaves and it’s ready for the table. While I did these myself, it would be a great job for partners, friends or older kids while you finish getting the rest of the meal on the table. You should consider trying these potatoes.
- 4 potatoes
- 2 tablespoons salt
- 1 tablespoon sugar (heaping)
- 5 sprigs fresh rosemary
- 2 tablespoons olive oil
- ½ teaspoon sea salt
- Scrub potatoes and slice in ½ inch to ¾ inch slices.
- Fill a large saucepan with water, the salt, sugar and 2 sprigs of rosemary and place over high heat until water boils, then add the potato slices and reduce heat to a simmer. Cook potato slices for 15 minutes or until fork tender. Remove from water and place on a plate, brush with olive oil, then set aside to cool.
- Preheat BBQ to medium high heat.
- When bbq is hot, rebrush slices with olive oil and sprinkle with sea salt, then place oil side down on the bbq.
- Cook until the potatoes are browned with nice grill marks. Turn over for a minute or so, then remove to the serving plate.
- Drizzle with olive oil and sprinkle with rosemary leaves.
Look who is blogging?????? AWESOME!
Phil is the guy in charge of cooking potatoes, so I’ll show your post to him and demand that your method be tried sooner rather than later.
let’s see how much convincing power I have! 😉
I think he’ll be easily convinced – they were delicious.
Perfect way with potatoes, Maureen! We’ll have to wait until snow is off the grill and deck before trying this for the great taste and good grill marks. Thanks for the recipe, hope all is well your way!
After having an exceptionally warm January and February, it’s turned really cold here. With snow! Thanks goodness it didn’t stick. Will wait until it warms up in a week or two to try these. Love potatoes (who doesn’t?), and these look awesome. Thanks!
YUM. Easy yum too. Love it! 🙂
They look very tasty. A nice switch up the same old methods. 🙂
HI Maureen, these potatoes sound exceptionally delicious, rosemary is the perfect herb. So nice to see you out and about.
Yum, these sound great even if you didn’t grill them, can’t wait to try.
Hi Maureen, I’m keen to try these. No idea about adding sugar to the water, why?
It’s something my mother always did and I have since learned that a lot of chef’s prepare their fries this way too. I suspect it just helps with the browning. It would be no disaster if the sugar was left out.
Might also balance flavours? Who knows.. I’ll give it a go… thanks for posting!
Ooh! Aah! Look who is posting . . . marvellous! Now I am not a ‘potatoes gal’ but this one does appeal – have not prepared spuds this way, so guess what during the next weekend with friends!
I hope you like them!
The potatoes brushed with olive oil and infused with rosemary looks to be the perfect marriage on a plate ➡ yummy!!
Mmmmm…they look delicious! Great to see you up & at it again. Love your stories & your pictures :)) xx
So simple and delicious!! These look like the perfect side to pretty much everything!
They look beautiful Maureen but why do you need the sugar?
My mother added it to the water for the potatoes she fried and I’ve read where chefs do it too. I suspect it helps with the browning.
This is perfect with any grilled meat! Whats good is you can cook it with them
Here is my usual WHOOPEE! Anything that can be slapped (cooked) onto the BBQ is fine with me- too easy! Maureen, glad to see that you are back to blogging.d
Yummm I love potatoes of all kinds, and I can imagine that these grilled ones are delicious – with the olive oil and rosemary. Although I will like chives too hehe. Have a great weekend!
What a great way to prepare your potatoes, they look lovely Maureen.
Such simply prepared dishes are wonderful to showcase the beauty of the ingredient. I’ve not seen adding sugar to the boiling water before, does it impart sweetness or was it to help the caramelization on the grill? Rosemary and olive oil are my favs.
I love this awesome technique. I’ve actually preboiled French fries like this—but had forgotten about this method. My potato loving family thanks you!!!
Maureen, you had me at the first photo. Loved that you made them with olive oil instead of butter, too. (Even though I miss butter, lol!) My rosemary bush is just starting to rejuvenate and grilling season has begun. Will be making these!
Yum, these sound wonderful and so.. easy! Love it!
Now this is the way to do potatoes! These look absolutely mouthwatering 🙂
These potatoes look awesome! I’ve grilled sweet potatoes, but never white potatoes. Why not? Now that it’s grilling season, I’m looking forward to trying these. Thanks!
Lovely to come over to your blog again. I hope all is well. I’ve never cooked potatoes like this but I do like to use my BBQ and so while the weather is still hot and steamy, this is a wonderful way to eat potatoes. I think I prefer them your way with the olive oil and rosemary rather than the butter and chives xx
Oh so you serve the potato slices with the chicken Maryland. I like the serving idea. Brushing the potatoes a few times with oil must be helping in turning the slices slight crispy on the top. Now I just wish I could get fresh Rosemary to make this! I would love o try your potatoes with a Provencal chicken.
I’m grilling steak tonight and these potatoes would be a great accompaniment. Happy to see you back blogging. 😀
Wow. Great instructions and great results. Searched for a recipe for grilled potatoes. Yey. It’s for dinner tonight! Thanks!?
Wooow MAUREEN !! it’s very delicious i like very much potato with this recipe .