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ROSEMARY SMOKED POTATOES 15 small red skinned baby potatoes Par boil the potatoes whole in salted water for 10 minutes. Allow to cool and drain. |
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Half the potatoes and place in a plastic bag. Drizzle with oil and chopped garlic. Seal bag and let marinate at room temperature for 20 minutes.
Soak rosemary sprigs in water.
Preheat barbeque to 325° F/162°C
Remove potatoes from marinade discard any excess marinade. Season the potatoes with salt and pepper.
Place the soaked rosemary on the grate. Place the potatoes on top of the rosemary. Close the lid and leave to smoke for 15 minutes. Make sure rosemary does not burn.
Remove the potatoes and discard of the charred rosemary.
Serve with Asparagus/Fennel Salad
Yield: 6 servings
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