Grill & BBQ
Grilled potatoes with rosemary from the grill
Grilled potatoes in aluminum foil are a reliable classic because they are easy to prepare and almost always go well with everything. Rosemary gives them just the savory direction that turns a simple side dish into something real.
Timing
- Preparation: approx. 10 minutes
- Grilling time: approx. 25-35 minutes over medium indirect heat
- Total: approx. 40 minutes
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 225 kcal
- Protein
- ≈ 3.9 g
- Carbohydrates
- ≈ 35.8 g
- Fat
- ≈ 7 g
Approximate values based on the listed ingredients. Brands, cheese, portion size and preparation can change the values.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Quantity assumptions and ingredient mapping
- 2 tbsp olive oil · ≈ 27.3 g
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 800 g small potatoes
- 2 tbsp olive oil
- 1 tsp chopped rosemary
- 1/2 tsp paprika powder
- Salt
- pepper
Instructions
- Wash and halve the potatoes. Mix with oil, salt, rosemary and paprika powder.
- Place in a coverable stainless steel grill pan. 2–3 Add tbsp water and put the lid on.
- Cook at around 200 °C indirect grill heat for 25–35 minutes, depending on the size, turning occasionally.
- Use a knife to check whether the potatoes are soft. For more roasted flavors, cook briefly at the end without the lid.
- Serve with herb quark or sour cream; these supplements are calculated separately.
