Snobbery accounts for almost as many mediocre recipes as sloth. It is a cardinal rule of snobby gastronomy that fresh herbs are superior to dried, when in truth the boldest flavor comes from the use of both in tandem. Dried herbs take time to release their flavor, but when they do their strength can grow for an hour or more. Fresh herbs, on the other hand, explode with flavor as soon as they hit the heat, but they spend themselves quickly. All of which explains why dried sage is rubbed on these roasted potatoes before they go on the grill and fresh sage leaves are added in the last few minutes. At last, something new to be snobby about!

Prep: 3 minutes
Grill: 23 minutes.

– Large grill skillet or rimmed grill screen
– Long-handled spatula.

– Try this dish with a variety of colorful potatoes. Blue, yellow, and red-skinned potatoes are available as new potatoes, and many are sold as fingerlings.
– Several herbs are delicious with potatoes and could be used in this recipe. Try rosemary, thyme, basil, or tarragon.

Gas: Direct heat, medium (350°F)
Clean, oiled grate
Direct heat, medium ash
12-by-12-inch charcoal bed (about 3 dozen coals)
Clean, oiled grate on lowest setting
Direct heat, medium ash
12-by-12-inch bed, 3 inches deep
Clean, oiled grate set 4 inches above the fire.

1 pound new potatoes, cut in half if large
3 teaspoons extra-virgin olive oil
¼ teaspoon dried sage
¼ teaspoon kosher salt, or more to taste
¼ teaspoon ground black pepper
Oil for coating grill skillet
2 tablespoons fresh sage leaves, cut into small pieces if large.

1. Heat the grill as directed.
2. Toss the potatoes, 2 teaspoons of the olive oil, the dried sage, salt, and pepper in a medium bowl until coated.
3. Put a large grill skillet on the grill and coat it with oil. Cover and heat for a minute. Add the potatoes and spread them out, leaving space between the pieces. Cover and cook for about 20 minutes, until browned and tender, turning halfway through. If your grill has a temperature gauge, it should stay at around 375°F.
4. Toss the sage leaves with the remaining 1 teaspoon olive oil. Scatter the sage leaves over the potatoes and cook until the sage starts to shrivel, about 2 minutes.
5. Transfer to a serving plate and serve.


This entry was posted on Thursday, July 26th, 2012 at 9:14 am and is filed under Mastering Vegetables And Other Sides BBQ And Grilling Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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