• 19 Ratings

A mix of red and sweet potatoes grilled with a coating of rosemary-infused oil makes a crisp yet tender side dish.



Ingredient Checklist


Instructions Checklist
  • Bring a large pot of water to a boil. Add 2 tablespoons salt and the red potatoes. Return to a boil. Reduce heat, and simmer until just tender, about 7 minutes. Remove potatoes using a slotted spoon. Return water to a boil. Add sweet potatoes, and simmer until just tender, 4 to 7 minutes. Drain. Gently toss red and sweet potatoes with oil and rosemary; season with salt and pepper. Refrigerate for 1 hour.

  • Heat grill to medium-high. Gently toss potatoes, and transfer to grill; reserve bowl with oil. Grill potatoes, turning occasionally, until charred and heated through, 6 to 7 minutes. Brush potatoes with oil from bowl.

Cook's Notes

Serving idea: Leftover potatoes tossedwith canned tuna, fresh tomatoes, andolives make a great salad.


19 Ratings
  • 5 star values: 0
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 10
  • 1 star values: 4