Easy Grill Roasted Rosemary Potato Medley

At the onset of spring, I was elated to find the lime basil pots sprinkled with growth. What's more, springtime breezes in Florida instigate a grilling motivation that is simply irresistible. Coupled with a number of inspirational potato blog posts, those sensations prompted dinner prepared on the grill without planning!

The menu was simple, Italian infused buffalo chicken breast, string bean salad dressed with a red wine vinegar, olive oil, and lime basil. Finally and most importantly, the meal included a combination of grill roasted sweet and baked potatoes. Oh my gosh, I had been craving a potato medley since viewing these Honey Roasted Root Vegetables, thanks Cristina!

The boneless skinless chicken was quick and easy. I sprinkled the breasts on both sides with Adobo seasoning, smoked paprika, black pepper, Italian seasoning, and gave them a good rub. Next, the chicken was lightly rubbed with Moore’s Buffalo Wing Sauce and then marinated for 30 minutes. The grill was preheated to 400 while the chicken was marinating. The chicken was grilled on the upper racks with the center burner set to low, cooking with indirect heat. Reserve the small amount of marinade that remains. Close the grill cover and allow cooking for about fifteen minutes. Meanwhile prepare the salad and the potatoes.

The string beans, left over from the night before, were simply dressed with a splash of virgin olive oil, red wine vinegar, salt, garlic powder, and a bunch of fresh lime basil. After tossing and tasting, the string beans were returned to fridge.

Easy Grill Roasted Rosemary Potato Medley
2-3 servings

1 large Idaho baking potato
1 large sweet potato
1 tablespoon Crisco Pure Olive Oil
1/4 teaspoon garlic powder
Salt and pepper
1/2 teaspoon Rosemary

Scrub the potatoes and poke with the tines of a fork. Microwave the potatoes for 5 minutes (1100-watt oven). Adjust the time according to the microwave power. The potatoes should be partially cooked and still hard in the center.  I peeled the potatoes as the skin was soft, especially the sweet potato. Cut both potatoes into bite-sized cubes. Pour the olive oil to a cast iron or grill safe skillet, add the potatoes and gently toss to coat. Sprinkle with seasonings in the order given and toss again. Set the pan on the grill over one of the high heat burners. (At this time turn the chicken and baste with remaining marinade.) After about five minutes or so, the potatoes will begin to brown. Turn the potatoes and remove the chicken. Cook the potatoes for another five minutes while the chicken is resting.

The guys were pleasantly surprised by the meal. The chicken was crisp on the edges and juicy in the center with just the right amount of heat and smoke combination. I think the Italian seasoning added dimension to the flavors. I frequently use a variety of wood chips when grilling as hubby prefers a smoky flavor. This time I had mesquite chips and I’ll tell you the potatoes were positively perfect! The smoky grill flavor infused with rosemary and olive oil. The combination of potatoes provided an excellent contrast. This is definitely worth keeping. As you may have guessed, I finished the bite!

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