Barefoot by the Sea: Grilled Red Potatoes + Rosemary

Friday, June 20, 2014

Grilled Red Potatoes + Rosemary


This super simple recipe is a great side to serve with grilled food.  So good, I just had to share!  I know I've said it before but sometimes simple ingredients and flavor is all it takes!  This recipe for Grilled Red Potatoes, Rosemary and Honey Mustard is a winner!

  • 1 pound small potatoes, I used red but your could use fingerlings, baby purple, etc
  • 6 inches fresh rosemary sprigs
  • 2 teaspoons olive oil
  • 1/2 teaspoon snipped fresh rosemary
  • 1/2 teaspoon coarse salt
  1. Clean and wash potatoes. In a medium saucepan cook the potatoes, covered, in a small amount of boiling salted water for 12 to 15 minutes or until tender. Drain and cool slightly.
  2. Skewer the potatoes onto rosemary sprigs or skewers. In a small bowl stir together olive oil and snipped rosemary. Brush oil mixture over potatoes. Sprinkle with coarse salt.
  3. Grill potato kabobs on the rack of an uncovered grill directly over medium heat or until potatoes are lightly browned, turning once. Makes 4 side-dish servings.
  4. Remove from grill and skewers, drizzle with honey mustard vinaigrette (recipe below)
Vinaigrette Ingredients:
  • 1/4 cup olive oil
  • 1 tablespoon honey
  • 1/2 tablespoon dijon mustard
  • Good splash of apple cider vinegar
  • salt + pepper to taste
Mix all your ingredients in a mason jar, shake thoroughly or until combined well. Drizzle over potatoes and enjoy.


  1. What a good idea, to grill the potatoes on sprigs of rosemary. I bet that infuses a ton of flavor - yum!

  2. Potatoes and rosemary are a classic but the vinaigrette is new to me. That looks delicious!

  3. That sounds absolutely lovely! I really am a beginner with a lot of herbs, and realized not to long ago how much I love Rosemary! Pinning this to my grilling board:)


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