I’ve lost count the number of times I’ve made this simple side dish over the years. My boys aren’t crazy on potatoes but they don’t mind eating them when I make them this way. It’s a great recipe to make when camping as it doesn’t require many ingredients and left overs taste great served cold on salads .
4-6 Red Potatoes
2 Tablespoon Olive Oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
Fresh chopped rosemary-optional
Wash and cut potatoes into chunks and place in bowl. Drizzle potatoes with olive oil, salt, pepper and garlic powder and toss to coat. Using a aluminum baking tray or cast iron skillet place on bbq over medium heat. If using an aluminum tray, spray with cooking spray first to help keep potatoes from sticking to bottom. Roast for 30-40 minutes until golden and tender, occasionally shaking pan to make sure potatoes don’t burn. If using rosemary add to potatoes in the last 15 minutes of roasting.