Herb-Grilled Potatoes

The easiest way to grill potatoes is with a grill basket–and there’s an easy trick to add a nice smoky flavor if you feel so inclined. In this recipe from 25 Techniques for Grilling (Harvard Common Press, 2009) Ardie A. Davis provides a recipe in which fresh herbs warmed by the grill lend a wonderful flavor to the potatoes. You can also herb grill by placing fresh woody herb branches (rosemary, thyme, or lavender) directly on the hot coals in a charcoal grill or in a metal container near a burner on a gas grill. To substitute sweet potatoes or winter squash, par-cook the vegetables first until about half done.

4 large baking potatoes, halved lengthwise
8 large fresh rosemary sprigs
1/4 cup extra-virgin olive oil or canola oil
Fine sea salt and freshly ground pepper to taste

1. Oil a grill basket and arrange the potatoes in it with a rosemary srpig on top of each half. Lock the basket and brush the potatoes and rosemary with olive oil, then season with salt and pepper.

2. Grill the potatoes over direct heat, turning frequently, for 20 to 30 minutes, depending upon thickness of potatoes, until a knife inserted in the thickest part of a potatogoes in easily. Remove the rosemary and serve.

Note: To add a kiss of smoke to the already grilled potatoes, make an indirect fire by pushing coals to one side in a charcoal grill or turning one burner off on a gas grill. Transfer the grill basket to the cooler side, sprinkle a handful of water-soaked wood chips on the coals or place a metal container containing 1 cup of dry wood chips close to a burner on a gas grill, and close the lid for 15 minutes.

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