Grilled potatoes with parmesan, garlic and rosemary
Mayonnaise is the trick to keeping these potatoes from sticking to the grill. The mayo sticks to the food, and helps release it from the hot grill surface. Even better, the mayonnaise takes on a beautiful golden color and adds a crust so the potatoes get crunchy, like coated French fries.
From the story: Why you should be grilling with mayonnaise
Cook the potatoes: Prick the potatoes several times all over with a fork. Place the potatoes on a paper towel in the microwave. Cook the potatoes over high heat for 5 minutes. Prick the potatoes with a knife to see if they are just tender (do not overcook or the potatoes will fall apart on the grill), cooking an additional minute at a time if needed. The potatoes can also be cooked, on a baking sheet, in a 400-degree oven for an hour or so until tender. Set the cooked potatoes aside and cool to room temperature.
While the potatoes are cooling, make the spread: In a bowl, whisk together the mayonnaise, Parmesan cheese, garlic and rosemary. Season with ½ teaspoon salt and several grinds of pepper, or to taste.
Cut the cooled potatoes crosswise into 1-inch thick slices. Liberally brush the spread on each cut side of the potato slices.
Heat a grill over medium-high heat until hot. Place the potato slices on the grill racks. Grill the potatoes for 1 to 2 minutes, then rotate using a pair of tongs to get good grill marks. After another minute or so, flip the slices over. Grill the potatoes on the other side for a few minutes, rotating partway for good grill marks.
Remove the potatoes to a plate and cool slightly before serving.
Get our Cooking newsletter.
Your roundup of inspiring recipes and kitchen tricks.
You may occasionally receive promotional content from the Los Angeles Times.
