Rosemary Fingerlings

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Rosemary Fingerlings


  • 1 lb red or white fingerling potatoes, washed
  • 1 medium onion, sliced into ½ inch rings
  • 1 tablespoon of coarsely chopped fresh rosemary
  • 1 tablespoon olive oil
  • Salt and pepper to taste


Heat grill to medium high.

Par-boil the potatoes (about 15 minutes).  Then rinse the potatoes and toss with the olive oil, rosemary, onions and salt and pepper.  Divide evenly between 2 large pieces of heavy duty foil.  Fold the foil over the potatoes and seal the edges to for 2 packets.  Then wrap each packet in 2 more pieces of foil.

Place on grill over high heat and cook, turning once, until the potatoes are tender (about 25-30 minutes).