New Hampshire Roasted Garlic Herb Grilled Potatoes

Introduction

Roasted garlic and herb grilled potatoes are the perfect side dish for your next outdoor cookout. Using the Arteflame Grill, these New Hampshire-style grilled small potatoes get crispy on the outside while staying tender and fluffy on the inside. Infused with melted butter, roasted garlic, and a blend of herbs, these potatoes are cooked entirely on the flat griddle cooktop, capturing all their delicious juices and flavor without ever burning. This recipe is easy, clean, and delivers amazing results every time.

Ingredients

• 1.5 lbs small Yukon gold or red potatoes, halved
• 6 cloves garlic, minced
• 3 tbsp unsalted butter, melted
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme, finely chopped
• 1 tsp kosher salt
• 1/2 tsp freshly cracked black pepper
• 1 tbsp chopped parsley for garnish (optional)

Instructions

Step 1: Fire Up Your Arteflame Grill

1. Pour some vegetable oil on three paper napkins and place them at the bottom center of your Arteflame Grill.
2. Stack dry firewood on top of the soaked napkins.
3. Light the napkins and let the grill heat up for about 20 minutes until the flat griddle cooktop is sizzling hot.

Step 2: Prep the Potatoes

1. While the grill heats, scrub and halve the small potatoes.
2. In a large bowl, toss the potatoes with melted butter, minced garlic, rosemary, thyme, salt, and pepper.

Step 3: Grill the Potatoes

1. Place the seasoned potatoes cut-side down directly on the center section of the flat cooktop griddle, close to the center for higher heat.
2. Sear for 5-7 minutes until golden and crisp.
3. Turn the potatoes occasionally, moving them towards the outer edge to cook through gently for another 15-20 minutes or until fork-tender.

Step 4: Garnish and Serve

1. Remove the potatoes from the grill and sprinkle with fresh chopped parsley if desired.
2. Serve hot as a delicious and crispy side dish alongside your favorite grilled meats or veggies.

Tips

• The closer to the center you cook, the hotter the griddle area is. Start the potatoes near the center for a great sear, then move them outward to finish cooking gently.
• Use butter for a richer flavor and beautiful golden color.
• No pots or pans needed – everything cooks directly on the Arteflame cooktop.
• For even crispiness, make sure all potato halves are cut at similar sizes.
• Flip the potatoes once browned – do not constantly move them to allow searing.

Variations

1. Smoky Paprika Potatoes: Add 1 teaspoon of smoked paprika to the butter mix for a bold, smoky kick.
2. Lemon Herb Potatoes: Add 1 tablespoon of lemon zest and a squeeze of fresh lemon juice before grilling for a zesty twist.
3. Parmesan Crusted Potatoes: Sprinkle grated Parmesan cheese during the last few minutes of grilling for a cheesy crust.
4. Spicy Cajun Potatoes: Mix in 1 teaspoon of Cajun seasoning to bring a spicy southern flair.
5. Honey Mustard Potatoes: Toss potatoes in a blend of melted butter, 1 tbsp honey, and 1 tbsp Dijon mustard before grilling.

Best pairings

• Grilled New York strip steak (reverse seared on center grill grate, finished on griddle)
• Butter-seared asparagus or grilled bell peppers
• Light Pinot Noir or crisp Chardonnay
• Garlic butter grilled shrimp

Conclusion

These New Hampshire roasted garlic and herb grilled potatoes made on the Arteflame Grill bring out the very best in flavor and texture. Whether you're grilling a weeknight dinner or entertaining outdoors, this recipe is sure to impress with its simplicity and incredible taste.