Charred Baby Potatoes with Rosemary, Garlic and Sea Salt
Smoky, crispy baby potatoes with rosemary and garlic, the perfect no-fuss BBQ side.
Ingredients
- 1 kg Potatoes baby
- 2 tbsp Olive oil extra virgin
- 2 sprigs Fresh rosemary leaves stripped and chopped
- 2 cloves Garlic minced
- Sea Salt flaky, to finish
- Black pepper freshly ground, to taste
Instructions
- Bring a large pot of salted water to the boil. Add baby potatoes and simmer for 10–12 minutes or until just tender.
- Drain and let steam dry for 2–3 minutes.
- Gently press each potato with the bottom of a glass to just crack and flatten slightly
- Toss with olive oil, garlic, rosemary, salt and pepper.
- Heat a BBQ or griddle pan to medium-high. Grill potatoes for 4–5 minutes per side, until deeply charred and crisp
- Sprinkle with flaky sea salt and serve hot.