There’s something wonderfully satisfying about discovering new things in familiar areas. I found myself visiting my family in northern Michigan this week. It is an area I know all too well as it was where I spent all of my childhood.
I decided to make a quick stop at a local bakery for a piece of pie (more on that later) while visiting a few shops. I then realized there was a grocery market next door I had not yet explored. The space featured a butcher counter with a bounty of beautiful meats. Around the corner from the butcher was a nice selection of local produce. I’m a huge fan of fingerling potatoes and I couldn’t help but take advantage of their reasonable price.
Instead of heating up my mom’s kitchen, I decided to make an impromptu roasting basket by punching a few holes in the base of a disposable aluminum tray. The potatoes were wonderfully tender and lightly browned with very little mess. Paired with grilled steaks and sautéed confetti corn, it ended up being a great meal.
- 2 lb. fingerling potatoes, halved
- 2 Tbl. fresh rosemary, minced
- 1 tsp. salt
- 1 tsp. pepper
- 2 Tbl. olive oil
- Preheat the grill to a medium high flame. Toss the potatoes with the olive oil, salt, pepper and rosemary until well combined. Pour the potatoes into the aluminum tray and place on the grill.
- Close the lid and allow to roast on the grill for 25-30 minutes until fork tender. Reduce flame if the potatoes seem to be browning too quickly. Toss occasionally to allow all sides to brown. Serves 4 – 6 people.