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Grilled Rosemary Potatoes

Grilled Rosemary Potatoes


  • 4 red potatoes

  • Stonehouse Rosemary Olive Oil
Coarse sea salt
Freshly ground black pepper
1-2 tablespoons chopped fresh rosemary as garnish


Add potatoes and 1 tablespoon of salt to a large pot of cold water.  Bring to a boil and cook potatoes until they are fork tender, about 20 to 25 minutes depending on the size of the potatoes. If cooking indoors, preheat a panini grill or iron pan to high heat. For outdoors, use the grill. Carefully slice each potato in half (they will be steaming hot!) and lay them on the cutting board cut-side up. Brush olive oil onto each potato and sprinkle each with salt and pepper. Place each potato cut-side down onto the panini grill/pan. Brush more olive oil onto the skin-sides of the potatoes, sprinkle on more salt and pepper and close the grill lid so that the grates touch the potatoes without compressing them. Grill for 5 to 7 minutes until the potatoes are crisped and golden grill marks appear.  Serve immediately and enjoy!

Serves 4.



Works well with

Rosemary Oil 225ml
Napa Valley Blend Bag
Rosemary Oil 225ml Napa Valley Blend Bag

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