Potatoes - Grilled and Smashed Red & White Potatoes

By á-47

Ingredients

• 16 small red-skinned and/or white-skinned potatoes (about 2" in diameter)
• olive oil
• 1/4 cup fresh rosemary leaves
• 1/4 cup fresh parsley
• 1 tea. lemon zest
• 1/2 tea. salt
• 1 tea. pepper
• 1 tbsp. fresh lemon juice

Preparation

Step 1

Cook potatoes in large pot of boiling salted water until just tender, about 25 minutes. Using slotted spoon, transfer potatoes to kitchen towel. Cool potatoes to lukewarm, about 20 minutes. Using another towel, gently press each potato until split open and flattened to scant 1" thickness (don't press too flat or potatoes will break apart)

Brush large baking sheet with oil. Transfer potatoes to prepared sheet. Brush potato tops with oil, sprinkle with salt and pepper and some chopped rosemary leaves, parsley and lemon zest. Drizzle with lemon juice.

DO AHEAD - can be made 2 hours ahead, let stand at room temperature.,

Prepare BBQ to medium high heat.

Place potatoes, oiled side down, on grill. Brush with oil. Cook until crisp and beginning to color, about 5 minutes per side.

Transfer to a platter, sprinkle with more rosemary leave and serve hot.