Life, work, sleep…they all seem to have some way of getting in the way. But maybe that is all just an excuse for my blogging hiatus. Truthfully, besides work and life obligations, I have spent the last two weeks in the kitchen. I even moved my office into the kitchen so I could watch all of the beautiful breads rising (and maybe snack on a few cookies). Yes, it has been a few weeks of very, very unhealthy baking. Not healthy whole grain breads, but sugary and buttery loaves. Cheesecakes and cream cheese based tortes. I had some successes, but I also had many a failures. Specifically, a blueberry torte that turned out looking like cookie monster’s cousin – complete with a white chocolate ganache and blueberries dotting the top, I just needed some black licorice to make the mouth (what was I thinking?!). It tasted good, but I didn’t even have the confidence to give it to the boyfriend for the work lunchroom, scared off by the glares the poor thing might get…
Truthfully I am a baker, living in the body of a 2 petite. Which due to my eternal baking issue may quickly jump two sizes (need to stop hitting the snooze button for the 5am gym sessions!). So I have gotten back in touch with my relationship to food. Some live to cook, others cook to live. (I surely live to cook, eat and save room for dessert!) And I am working on getting back to the cooking to live. And last weekend (yes, this took me four days) I did…
The sun was shining, the birds were chirping and the grill that was now accessible without all the snow, was calling my name. And as soon as I thought grill, I thought about the recipe I saw in Bon Appetit a few weeks back. The photo of those tempting red potatoes with the perfect grill marks typically seen on a piece of steak. And my red potatoes in the back of the pantry were close to seeing better days. The world was in perfect alignment (minus the fact that the UConn Women lost in the Final Four that night)!
As normal, I made some changes. I had way too much butter in the baking world and switched over to some olive oil. And I have an undying love for rosemary and thought there was no better time. And they were fantastic, okay maybe a litte fussy to make – I prefer the foil packet on the grill – but the grill did crisp up the potatoes and add some nice flair. And they went great with the grilled asparagus, eggplant and zucchini we had to go along with it. So if it is a nice day or you are just dying to use your grill, here is a great recipe to start off the season – grill to stomach style!
Grilled Potatoes with Rosemary and Olive Oil
Adapted from Bon Appetit
Serves 4
- Bring a large pot of salted water to a boil. Place the potatoes in the water and cook just until tender. A fork should pierce into the potatoes easily. This will take about 25 to 30 minutes.
- While the potatoes are cooking, prep anything else you will be grilling, as well as the marinade. Stir together the olive oil, rosemary and lemon peel. Fire up that grill – you will be cooking the potatoes over medium to medium high heat.
- When the potatoes are tender, drain the potatoes and place on a large plate. Cut in half and lightly season with salt and pepper. Brush with the marinade and place cut side down onto the preheated grill.
- Grill 10 to 12 minutes until the cut side of the potatoes is crisp and browned.
- Brush with additional marinade and serve.
Leave a comment