Crispy rosemary potatoes as the perfect side dish for barbecues

Crispy baked potatoes are among the most popular side dishes for barbecues. Golden brown and crispy on the outside, soft and aromatic on the inside – they turn out especially well in a cast iron pan .

Whether in the oven, on the grill, or over an open fire : the heavy pan retains heat perfectly and ensures a particularly beautiful golden-brown color. Served in small pans, these rosemary potatoes are also a real eye-catcher at any barbecue buffet.

Fresh rosemary, garlic and olive oil create a simple but incredibly aromatic potato dish.

Ingredients (for approx. 3-4 servings)

800 g potatoes (firm-cooking)

1 clove of garlic

3–4 tablespoons olive oil

Salt

colorful peppercorns

1–2 sprigs of fresh rosemary

preparation

1. Prepare the potatoes

Wash the potatoes thoroughly.

Depending on the size , halve or quarter them to create uniform pieces.

Pluck the rosemary needles from the branches and chop them roughly.

Finely chop or press the garlic.

2. Make the flavored oil

In a large bowl, mix olive oil, rosemary, garlic, salt and pepper.

Add the potatoes and toss thoroughly in the seasoned oil until all pieces are evenly coated.

3. Cooking

Place the seasoned potatoes in a preheated cast iron pan and spread them evenly.

In the oven

Bake at 200 °C top/bottom heat for about 35–45 minutes , until the potatoes are golden brown and crispy.

On the grill

Place the pan in the indirect heat zone of the grill and cook the potatoes for 35–45 minutes . Turn them over once during cooking.

Serve

Rosemary potatoes go perfectly with:

• Grilled meat or fish
• Herbed quark or sour cream
• fresh salads