Ingredients
- lbs baby potatoes: 2 piece
- olive oil: 0.25 cup
- rosemary: 2 Tbsp (chopped, fresh)
- garlic powder: 1 tsp
- smoked paprika: 1 tsp
- salt and pepper: (to taste)
Metric Conversion
Stages of cooking
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Preheat the grill to medium-high heat.
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Wash the potatoes and pat them dry. Cut the larger potatoes in half, leaving the smaller ones whole.
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In a small bowl, whisk together the olive oil, rosemary, garlic powder, smoked paprika, salt, and pepper.
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Add the potatoes to a large bowl and pour the olive oil mixture over them. Toss the potatoes until they are evenly coated with the seasoning.
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Transfer the potatoes to a grill basket or skewer them onto metal skewers.
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Place the potatoes on the grill, directly over the flame. Cook for 20-25 minutes, flipping occasionally, until the potatoes are crispy and golden brown on the outside and fork-tender on the inside.
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Remove the potatoes from the grill and transfer to a serving platter. Sprinkle with additional chopped fresh rosemary, if desired, and serve hot. Enjoy!
