WEEKDAYS 1e|12c|p

Anne Burrell's Grilled Red Potatoes and Onions

A Surprising, Grilled Take On the Classic Red Potato!
skill level
Who knew you could grill a potato! This recipe saves the potato from the oven and throws it onto the grill for a flavorful, juicy twist on the standard side dish.
  • 4 large red-skinned potatoes
  • scrubbed and cut into 1/2-inch rounds1 red onion
  • peeled and cut into 1/2-inch rounds1 sprig rosemary
  • leaves finely chopped2 cloves garlic
  • smashedPinch crushed red pepper flakesKosher saltExtra-virgin olive oil
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    Preheat the grill and brush with a metal grill brush to loosen any crud and soot. 
  • 2
    After the grill has been brushed, run an oiled towel over the grill to pick up any loosened crud. 
  • 3
    4 large red-skinned potatoes, scrubbed and cut into 1/2-inch rounds
    1 red onion, peeled and cut into 1/2-inch rounds
    1 sprig rosemary, leaves finely chopped
    2 cloves garlic, smashed
    Pinch crushed red pepper flakes
    Kosher salt
    Extra-virgin olive oil
    In a large bowl, toss the potatoes and onions together with the rosemary, garlic, crushed red pepper, salt, to taste, and a little olive oil. Try to keep the onions together in rounds, they will fall apart while grilling but try and keep them together as long as possible; it just makes things easier. 
  • 4
    Arrange the potatoes and onions on the preheated grill. Once the potatoes have developed lovely grill marks, rotate them a quarter turn to create a lovely crosshatch pattern, (don't worry about the onions, they fall apart and you won't see the marks). Turn the potatoes over and repeat the process, turn the onions over to cook the other side as well. 
  • 5
    Cook the potatoes and onions until they are soft all the way through, about 8 to 10 minutes on each side. Remove from the grill and serve hot or at room temperature.

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