Rosemary Roasted Red Potatoes

Serves 4

• 4-6 red potatoes, scrubbed and cut into chunks
• 1/4 cup extra virgin olive oil
• 4-6 cloves of garlic, minced
• 2-3 sprigs fresh rosemary, chopped (about 2 tablespoons)
• salt and pepper to taste

Directions

First, infuse the olive oil with garlic and rosemary. Heat the olive oil in a small pan over medium heat. Remove the pan from the heat and add the garlic and rosemary. Stir and set aside to cool to room temperature.

Heat the grill. Place the potatoes in a bowl and pour the olive oil mixture over them, tossing to coat the potatoes completely with the oil mixture. Generously season the potatoes with salt and pepper. I used approximately a teaspoon of salt and 1/2 teaspoon of black pepper. Toss the mixture again to make sure the potatoes are well coated.

Place the potatoes in your pan on the grill. My grill has three burners, so I turn off the center burner and place the grill pan over the turned off burner section. This allows the heat from the other burners to surround the pan, without getting it too hot right under the potatoes. Cover the grill and cook the potatoes for approximately 45 minutes, or until the potatoes are tender. Turn the potatoes with a spoon two or three times while they are roasting.