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Garlic and Rosemary Potatoes

  • Author: Kelly Cahoon


“PO-TA-TOES, Mix em, mash em, put em in a stew.”
OR chop them up, throw some fresh garlic, rosemary, EVOO, and flake salt on em. Perfect for breakfast, second breakfast, elevenses, luncheon, afternoon tea, dinner or supper.



  • Potatoes (I used about 18 small tricks colored potatoes but any variety will work)
  • 1 T olive oil or duck fat
  • 1 t minced garlic
  • 1 t chopped rosemary
  • sprinkle of flake salt


  1. Preheat grill to 400F
  2. Cut spuds into bite sized pieces.
  3. Combine sliced potatoes with 1 T olive oil or duck fat, 1t minced garlic, 1t chopped rosemary, and a sprinkle of flake salt.
  4. Pour potatoes in a single layer onto a sheet pan and place directly on the grill grates.
  5. Cook for 35-40 minutes flipping potatoes 1-2x.
  6. Serve hot.