Grilled Parmesan Tuscan Potatoes
The potatoes everybody circles back for. Golden baby potatoes get charred on the grill, tossed with Tuscan garlic, rosemary and Parmesan, then finished with a Champagne Balsamic lift that makes them taste like they came off a steakhouse menu.
Ingredients
Method
- Boil potatoes in salted water until just tender, 10 to 12 minutes. Drain and let the steam escape for five minutes.
- Toss potatoes with 2 tablespoons Ellbee's Rosemary Olive Oil, Ellbee's Tuscan Gourmet Garlic, salt and pepper. Grill in a cast-iron skillet or grill basket over medium-high heat until charred and crisp-edged, 10 to 12 minutes.
- Transfer to a warm bowl. Toss with Parmesan, Ellbee's Champagne Balsamic Vinegar, parsley and the remaining Rosemary Olive Oil. Serve while the cheese is still melting into the potatoes.
Notes
Time: 40 min
Kitchen tip: No grill? Roast the potatoes at 450°F on a preheated sheet pan, then finish exactly the same way.
