Looking for the perfect side dish for your next barbecue? You can’t go wrong with these Rosemary Potatoes from chef Andy Camm of Harbour City Bar and Grill. This versatile and easy side dish will add that extra something to any meal you’re cooking up this summer.
|3 lbs||baby red potatoes (we suggest: Noggins Corner Farm Market, Masstown Market or your local Farmers’ Market)|
|1 sprig, about 6 inches long||fresh rosemary|
|3 tbsp||olive oil|
|to taste||salt and pepper|
- Cut baby red potatoes into halves.
- Remove rosemary from stem and chop fine.
- Toss all ingredients together and place in a tin foil parcel.
- Place on grill and cook for 25 minutes or until fork goes easily through potatoes. After that, they can be placed on upper level of BBQ until the rest of your meal is ready to serve.