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Red Potato Grilled Lollipops

15

25

Hickory

Turn up the volume on your regularly scheduled potato side dish. These rosemary roasted red potatoes are skewered and grilled, and the flavorful Traeger smoke infuses every inch with robust flavor.

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  • 8 Large red bliss potatoes, halved

  • 2 Clove garlic, minced

  • 2 Sprig rosemary, minced

  • 2 Tablespoon olive oil

  • 1 Teaspoon salt

  • 1/2 Teaspoon black pepper

  • 5 Wooden Skewers, soaked in water

  • 1/4 Cup Parmesan cheese, grated

  • 1

    When ready to cook, set grill temperature to High and preheat, lid closed for 15 minutes.

    :Ā 450 ĖšF

  • 2

    Halve potatoes and poke each several times with a fork.

    • 8 Large red bliss potatoes, halved

  • 3

    Put the potatoes in a large bowl and toss with the minced garlic, rosemary leaves, a few tablespoons of olive oil, kosher salt, and pepper. Microwave the potatoes for 4 minutes. Gently toss potatoes and microwave for another 3 minutes.

    • 2 Clove garlic, minced

    • 2 Sprig rosemary, minced

    • 2 Tablespoon olive oil

    • 1 Teaspoon salt

    • 1/2 Teaspoon black pepper

  • 4

    Skewer potato halves threading about 4 or 5 potato halves on each skewer. Brush potatoes with olive oil.

    • 5 Wooden Skewers, soaked in water

  • 5

    Place the potato skewers on the Traeger, cut side down, and grill until the sides begin to brown (4-7 minutes).

  • 6

    Flip and grill skin side down for another 7-10 minutes.

  • 7

    They are done when a sharp knife tip easily penetrates the sides. Remove potatoes from grill and top with grated parmesan cheese. Enjoy!

    • 1/4 Cup Parmesan cheese, grated

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