Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
Grillled Garlic Rosemary Potatoes
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- #114939
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
3 large Russet potatoes
1/3 cup rosemary olive oil or good extra virgin olive oil
2 cloves garlic, grated on microplane
2 large sprigs rosemary, finely chopped
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
directions
Wash the potatoes well. Slice a thin slice off two opposite long sides of each potato and slice the potato into three (about 1/2 inch) slices. Do not peel.
Put potato slices into a deep sided large pan (or dutch oven if you are doing more) and fill with cold water. Cover and bring to a boil. Reduce to simmer and cook for 8 minutes. Immediately, carefully, remove potatoes and put on a baking sheet in a single layer.
While potatoes are cooking, mix olive oil, rosemary, garlic, salt and pepper.
While potatoes are still hot, brush both sides liberally. Grill on a preheated 350 degrees F grill for 10 to 14 minutes until golden and tender.
Serve immediately and garnish with rosemary sprig.
cook's notes
You can make these ahead by doing everything but grilling. They are great for a backyard BBQ or picnic. Make sure you don't over boil them as they will fall apart on the grill.
added by
UltimateCook
nutrition data
212 calories, 18 grams fat, 12 grams carbohydrates, 1 grams protein per serving.
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reviews & comments
July 29, 2013
This made a really nice side dish and a change from the usual potatoes cooked in tinfoil on the grill.