Ingredients:

  • 2 lbs (900g) Yukon Gold potatoes, or other waxy potato (such as red potatoes), scrubbed and cut into 1 1/2-inch (4cm) chunks
  • 1 tablespoon (15ml) olive oil
  • Salt and freshly ground black pepper, to taste
  • 4 tablespoons (57g) unsalted butter, softened
  • 2 cloves garlic, minced
  • 2 tablespoons finely chopped fresh parsley
  • 1 tablespoon finely chopped fresh rosemary
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Instructions:

  1. Place potato chunks in a large pot and cover with cold water. Bring to a boil, then reduce heat and simmer for 8-10 minutes, or until just fork-tender (a knife inserted easily but not mushy).
  2. Drain the potatoes in a colander and let them steam dry for a few minutes. This helps them crisp up on the grill.
  3. In a small bowl, combine the softened butter, minced garlic, parsley, rosemary, salt, and pepper. Mix well until evenly combined.
  4. Preheat your grill to medium heat (around 350-400°F or 175-200°C). If using charcoal, wait until the coals are covered in gray ash.
  5. Toss the parboiled potatoes with olive oil, salt, and pepper.
  6. Place the potatoes directly on the grill grates or in a grill basket. Grill for 20-25 minutes, turning occasionally, until they are golden brown and slightly charred on all sides. Watch carefully to avoid burning.
  7. Remove the potatoes from the grill and immediately toss them with the herb and garlic butter until evenly coated.
  8. Serve the grilled potatoes hot, garnished with extra herbs, if desired.