Crispy Grilled Red Potatoes with Onions and Rosemary
Grilling red potatoes and onions makes them crispy and delicious
Author: Tony Bailey
  • 1.5 Pound Bag of Red Potatoes
  • 1 Medium Red Onion Sliced
  • 1/4 Cup Olive Oil
  • 1 Tablespoon Chopped Fresh Rosemary
  1. Wash the potatoes thoroughly and pierce each a few times with a fork
  2. Place them on a microwave safe plate, cover with a paper towl, and microwave them for 5 minutes.  You are trying not to cook them all the way through.  They should be just slightly tender to the touch
  3. Let them cool for a few minutes and then cut each in half.  Place them skin side up on a paper towel.
  4. Slice the onion and place in a large mixing bowl
  5. Just before grilling, quarter the potatoes and add them to the bowl with the onion. Toss with the oil.  Salt and Pepper as needed
  6. Transfer to a wire grill basket and cook for 20 minutes over a medium flame.  If you have a grill thermometer, keep it between 375 and 425 degrees.  Monitor them regularly and stir to prevent over cooking
  7. Add the chopped rosemary right before serving