Red Potato Grilled Lollipops
By Traeger Kitchen
Turn up the volume on your regularly scheduled potato side dish. These rosemary roasted red potatoes are skewered and grilled, and the flavorful Traeger smoke infuses every inch with robust flavor.
Prep Time
15 Min
Cook Time
25 Min
Pellets
Hickory
Ingredients
This recipe serves:
4
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 8 Large | red bliss potatoes, halved |
| 2 Clove | garlic, minced |
| 2 Sprig | rosemary, minced |
| 2 Tablespoon | Olive oil |
| 1 Teaspoon | Salt |
| 1/2 Teaspoon | Black pepper |
| 5 | Wooden Skewers, soaked in water |
| 1/4 Cup | Parmesan cheese, grated |
Steps
1
When ready to cook, set grill temperature to High and preheat, lid closed for 15 minutes.
450 ˚F / 232 ˚C
Super Smoke
2
Halve potatoes and poke each several times with a fork.
3
Put the potatoes in a large bowl and toss with the minced garlic, rosemary leaves, a few tablespoons of olive oil, kosher salt, and pepper. Microwave the potatoes for 4 minutes. Gently toss potatoes and microwave for another 3 minutes.
00:07
4
Skewer potato halves threading about 4 or 5 potato halves on each skewer. Brush potatoes with olive oil.
5
Place the potato skewers on the Traeger, cut side down, and grill until the sides begin to brown (4-7 minutes).
00:04
6
Flip and grill skin side down for another 7-10 minutes.
00:07
7
They are done when a sharp knife tip easily penetrates the sides. Remove potatoes from grill and top with grated parmesan cheese. Enjoy!
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