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Grilled, Sides

Grilled potatoes with parmesan, garlic and rosemary

Grilled potatoes with parmesan, garlic and rosemary
Ricardo DeAratanha / Los Angeles Times

For many of us, summer doesn’t officially commence until we fire up the grill. This is the season of outdoor parties and cookouts, as those of us self-professed grill masters and weekend warriors deftly show off our live-fire cooking skills ... Read more

  • 2 large baking potatoes
  • ½ cup mayonnaise
  • ¼ cup grated Parmesan cheese
  • 1 tablespoon minced garlic cloves
  • 2 teaspoons chopped fresh rosemary
  • Salt and freshly ground pepper

Step 1Cook 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.

Step 2While 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.

Step 3Cut the cooled potatoes crosswise into 1-inch thick slices. Liberally brush the spread on each cut side of the potato slices.

Step 4Heat 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.

Step 5Remove the potatoes to a plate and cool slightly before serving.

Note: Recipe inspired by a chat with Meathead Goldwyn.


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