When I discover that I have both fresh rosemary and potatoes on hand, I know I’ll be cooking them together—my only question is whether I want to grill or roast them. The answer always is, you can’t go wrong either way. Both techniques are simple. One consideration is, if you roast them in the oven, your house will smell great.
Red or other thin-skinned all-purpose potatoes work well when grilling or roasting because they hold up a little better than big, starchy potatoes (like Russet or Idaho). If you don’t have fresh rosemary, use dried; just convert tablespoons to teaspoons and rub the dried rosemary needles between your palms when adding them.
2-3 T extra-virgin olive oil
4 cups potatoes, diced
2 T fresh rosemary leaves, chopped (or 2 tsp dried needles)
kosher salt and ground pepper to taste
pinch garlic powder (optional)
If oven roasting, preheat oven to 425°F and coat a large cast-iron skillet or baking sheet with a thin layer of olive oil.
If grilling, coat a grill pan with a thin layer of oil.
Rinse and scrub potatoes. Leave the skins on, but cut away “eyes” and nubs with a paring knife. Pat the potatoes dry with a towel. Dice into 1” pieces.
Prep the rosemary
If your rosemary is fresh from the CSA or garden, give it a quick rinse and thoroughly pat dry.
Remove leaves from the woody stems. With a large knife, mince the leaves.
Place the potatoes in a bowl and drizzle enough olive oil to coat them thoroughly and evenly. Add the rosemary, salt and pepper, and garlic powder (if using) and toss.
Place potatoes in your prepared skillet or pan and spread them out into one layer.
The cooking time will vary depending on the age and type of potatoes you are using.
Cooking time if oven-roasting, plan on approximately 30-40 minutes at 425°F tossing every ten or fifteen minutes.
Cooking time if grilling, plan on approximately 20-25 minutes on high heat with the lid down, tossing every ten minutes or more.