Grilled Rosemary Paprika Potatoes


In summer we try to slow down a bit and try to enjoy being outside as much as possible. Extending out dinner is one way we take a moment at the end of a busy day to relax and just reconnect. We do what I call a “rolling meal” off the grill. We grill a series of small dishes, enjoying each one as the next dish cooks.

Typically we start with a small raw salad of some sort while the first dish cooks, followed by grilled potatoes, then a vegetable or two, on to a meat or fish course, and, depending on what’s in season, we finish up with grilled fruit.

I’m a firm believer that it’s often the most simple dinners spent together that mean the most. We share, we talk and we enjoy.
This grilled potato appetizer is from our latest “rolling meal” extravaganza. The smoked paprika gave them an incredible color and it’s nearly impossible to resist crunchy on the outside, soft on the inside pieces of potato.

Grilled Rosemary Paprika Potatoes
Serves 2 as an appetizer
  • 6-8 fingerling potatoes, sliced lengthwise
  • 1/2 Tablespoon fresh rosemary, minced
  • 1/2 teaspoon smoked paprika
  • 2 Tablespoons extra virgin olive oil
  • Sea salt, to taste
  • Extra virgin olive oil, for an extra drizzle on top (optional)
  1. Slice the potatoes into equally thick slices or pieces. This ensures they will cook evenly.
  2. In a small bowl toss the potato pieces, paprika, rosemary, olive oil and sea salt.
  3. Set aside.
  4. Heat grill to medium. If your grill doesn’t have a thermometer: Hold your hand about five inches above the grill and count how many seconds you can hold it there comfortably. If you can comfortably hold it there for 3-4 seconds, your grill is at about 350-degrees, which is equal to medium.
  5. Carefully lay the potato slices or pieces onto the grill. Cook about 3-4 minutes per side. Check them often so as not to burn them.
  6. Take the cooked potatoes off the grill and season with a pinch more salt and a drizzle or two of olive oil before serving.

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