| Level: | Easy |
| Total: | 30 min |
| Prep: | 10 min |
| Cook: | 20 min |
| Yield: | 4 servings |
Ingredients
- 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
Instructions
- Preheat the grill and brush with a metal grill brush to loosen any crud and soot. After the grill has been brushed, run an oiled towel over the grill to pick up any loosened crud.
- 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. Try to keep the onions together in rounds, they will fall apart while grilling but try and keep them together as long as possible; it just makes things easier.
- Arrange the potatoes and onions on the preheated grill. Once the potatoes have developed lovely grill marks, rotate them a quarter turn to create a lovely crosshatch pattern, (dont worry about the onions, they fall apart and you wont see the marks). 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.
- Who knew you could grill a potato!
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 210 |
| Total Fat | 4 g |
| Saturated Fat | 1 g |
| Carbohydrates | 41 g |
| Dietary Fiber | 5 g |
| Sugar | 3 g |
| Protein | 5 g |
| Cholesterol | 0 mg |
| Sodium | 582 mg |
Reviews
I’ve tried many different methods of grilling potatoes. This one is the best so far. The potatoes are great by themselves but adding the onion, with it’s carmelization, is an added treat.
Pretty good. Takes longer than 10 minutes for the potatoes to cook thru – closer to 20 for me.
Love, love, love these potatoes. I kind of forgot about them for a minute and when I came back some of them were a little burned but that’s the beauty of grilling is a little bit of char tastes delicious! I couldn’t believe how much flavor these held since there was no marinating or anything and they were soo good! made the chicken from this episode too and it was a great dinner! Grilled onions are delicious (i lost a few in the grill) but man was this a good dinner!! Love, Love, Love Ann. She and her recipes make me a happy girl.
These were really yummy, especially paired with the dijon-lemon chicken from the same episode. The flavor was delicious! My only issue was that it was a little time consuming to stand over the potatoes and flip them on the grill. Also, I’ve never been able to keep onion slices together when grilling. I think next time I’ll try oven roasting everything instead because I’m more of a “stick-it-in-the-oven-and-walk-away” kinda girl. 🙂
This recipe gives the potato lots of flavor, but leaves them a little dry. This may be because I used russet as opposed to red potatoes. If you make the lemon mustard chicken, the juices from the chicken gives these the moisture and extra flavor to elevate to 5 stars. I will make again, but as a “bed” for the grilled meat.
I fixed these to go with the Lemon Mustard chicken and I made the right decision in doing so. They complimented the dish perfectly. Apparently I had a hot spot on my grill and overcooked two slices of potato, but no biggie as the rest was totally delicious. I even took some of the onions after grilling, chopped them up and added them to an egg salad I was making for lunches this week. I sprinkled the platter of onions and potatoes with a little bit of feta cheese before serving – a hit and we will be enjoying this wonderful grilled side dish again and again!