Ingredients:

  • 2 lbs Baby Yukon Gold or New Potatoes, halved
  • 3 sprigs fresh rosemary, leaves stripped and finely chopped
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp red pepper flakes
  • 1 1/2 tsp sea salt
  • 1/2 tsp freshly cracked black pepper
  • 3 tbsp extra virgin olive oil

Instructions:

  1. Wash and halve 2 lbs of baby Yukon Gold potatoes. Note: Keep the sizes uniform so they cook at the same rate.
  2. In a large bowl, whisk together 3 tbsp olive oil, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp red pepper flakes, 1 1/2 tsp sea salt, and 1/2 tsp black pepper.
  3. Finely chop the rosemary leaves and stir them into the oil mixture.
  4. Add the potatoes to the bowl and toss vigorously until every crevice is filled with the red spice oil.
  5. Bring your grill to a steady 400°F (200°C).
  6. Place potatoes in a grill basket or directly on the grates, cut side down. Listen for a sharp sizzle as they hit the metal.
  7. Cook for 10-12 minutes without moving them. Note: This develops the deep char marks and the shatter crust.
  8. Shake the basket or flip the potatoes and cook for another 8-10 minutes. Smell for a toasted, campfire like aroma which signals the paprika is perfectly browned.
  9. Pierce a larger potato with a fork; it should slide in like it's hitting soft butter.
  10. Remove from heat and let them sit for 2 minutes to allow the internal steam to settle.