Grilled Hasselback Sweet Potatoes with Rosemary and Garlic

The recipe Grilled Hasselback Sweet Potatoes with Rosemary and Garlic can be made in about 1 hour. This side dish has 350 calories, 11g of protein, and 11g of fat per serving. This recipe serves 4. For $2.61 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. This recipe is liked by 5792 foodies and cooks. It will be a hit at your The Fourth Of July event. Head to the store and pick up sweet potatoes, fire-roasted tomatoes, grill cheese, and a few other things to make it today. It is a good option if you're following a gluten free and primal diet. It is brought to you by Serious Eats. Overall, this recipe earns an awesome spoonacular score of 98%. If you like this recipe, you might also like recipes such as Rosemary Hasselback Potatoes, Fanned Sweet Potatoes or Hasselback Sweet Potatoes {Secret Club}, and Grilled New Potatoes with Lemon, Garlic, and Rosemary.

Servings: 4

 

Ingredients:

Equipment:

Cooking instruction summary:

Procedures 1 In a small bowl, mix together garlic, rosemary, and 1 teaspoon of olive oil. Set aside. 2 Cut off a thin slice of each potato lengthwise to create a even base for potato to rest on. Slice off ends of each potato. Rest potato between two chopsticks or wooden spoons to act as a stop for the knife and carefully cut vertical slits in each potato about every 1/8-inch. 3 Rinse potato under running water, fanning out to rinse inside of cut slits. Place potatoes on a plate and microwave at high for 4 minutes. Flip potatoes over and microwave again for an additional 4 minutes. 4 Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover gill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Brush potatoes with remaining olive oil and season with salt and pepper to taste. Place potatoes on cool side of grill, cover, and cook for 15 minutes. 5 Spread garlic and rosemary mixture over top of potatoes, cover, and continue to cook until soft in the center and crisp around the edges, 15-20 minutes more. Remove from grill, let cool for 5 minutes, then serve immediately while still warm.

 

Step by step:

1. In a small bowl, mix together garlic, rosemary, and 1 teaspoon of olive oil. Set aside.

2. Cut off a thin slice of each potato lengthwise to create a even base for potato to rest on. Slice off ends of each potato. Rest potato between two chopsticks or wooden spoons to act as a stop for the knife and carefully cut vertical slits in each potato about every 1/8-inch.

3. Rinse potato under running water, fanning out to rinse inside of cut slits.

4. Place potatoes on a plate and microwave at high for 4 minutes. Flip potatoes over and microwave again for an additional 4 minutes.

5. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover gill and allow to preheat for 5 minutes. Clean and oil the grilling grate.

6. Brush potatoes with remaining olive oil and season with salt and pepper to taste.

7. Place potatoes on cool side of grill, cover, and cook for 15 minutes.

8. Spread garlic and rosemary mixture over top of potatoes, cover, and continue to cook until soft in the center and crisp around the edges, 15-20 minutes more.

9. Remove from grill, let cool for 5 minutes, then serve immediately while still warm.

Nutrition Information:

covered percent of daily need