Reviewed: Jun. 9, 2010

I didn't have rosemary, I have never been a fan of it, so I subbed with dried basil. Also, the pepper seemed like way too much so I used 1 tsp and it was still too peppery. I loved the flavor the grill gave the potatoes. I will just cut back on the pepper next time. Thanks for sharing!

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Reviewer:

Heather

Cooking Level: Beginning

Reviewed: May 21, 2010

I made this last night using red skin potatoes, to go along with a grilled pork tenderloin. I was concerned that these would stick to my grill pan, so I actually didn’t grill them, but broiled them. I started by microwaving halved red potatoes in a little water for 3-4 minutes. I drained them and blotted them dry, and then tossed them in the oil mixture. I cut back significantly on the pepper and I skipped the rosemary. I broiled them until crispy and browned and a little charred on the edges. I didn’t drizzle the remaining oil mixture over the cooked potatoes. I would definitely make these again, but next time I’ll be braver and try them on the grill.

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Reviewer:

bellepepper

Cooking Level: Expert

Home Town: Upper Arlington, Ohio, USA

Living In: Dublin, Ohio, USA

Reviewed: May 19, 2010

Pretty good, but lacking something........

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Reviewer:

SooperLowa

Cooking Level: Intermediate

Reviewed: Apr. 10, 2010

Excellent flavor and impressive presentation. I didn't bother to pre-cook the potatoes. Just tossed them with the olive oil and seaonings and placed them, flesh side down (for nice browning) in a pan made of heavy duty foil. Delicious and beautifully golden brown.

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Reviewer:

naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Aug. 5, 2009

These were easy to make and a nice change from regular potatoes. I thought the recipe called for too much pepper for my taste.

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Reviewer:

Penny

Reviewed: Jun. 14, 2009

Went great with the BBQ Chicken I made, chicken on the middle of the grill and potatoes in the indirect heat. Super easy and quick with great results. This recipe is a keeper!

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Reviewer:

Betsy

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Reviewed: May 30, 2009

Very good! I used red potatoes, cut in half. Adjusted seasoning to taste, but who doesn't. We grill alot so Im always looking for sides that I can grill. This was perfect. Thanks for sharing!

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Reviewer:

tiffscookin

Cooking Level: Intermediate

Reviewed: May 27, 2009

These were very good, and an easily adaptable recipe too for different spices. I used new white potatoes, and this cooking method was not long enough. They needed more time boiling or more time on the grill to get them finished. I will make this again though!

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Reviewer:

Jenny

Cooking Level: Intermediate

Home Town: Langley, Washington, USA

Living In: Everett, Washington, USA

Reviewed: May 24, 2009

Very good! And very easy too! I didn't see the need to reserve the dressing--and there wasn't any dressing to reserve, anyway, which is a nice change from too much dressing (which usually happens to me). I like the flavors and the ease of these potatoes--nice way to do them on the grill. Thanks for the recipe!

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Reviewer:

pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

Reviewed: Apr. 30, 2009

I've made these a number of times now and I use individual microwave potatoes to cut down on the time. I also lightly score the potatoes before tossing them in the olive oil mixture. I cut the amount of black pepper in half. These always come out nice and crispy. I don't drizzle them with any extra olive oil afterwards, just a little salt.

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19 users found this review helpful