Red PotatoGrilled Lollipops

• Difficulty1/5
• Prep time15 mins
• Cook time10 mins
• Serves4 - 6
• HardwoodOak

Turn up the volume on your regularly scheduled potato side dish. These rosemary roasted red potatoes are skewered and grilled, and the flavorful Traeger smoke infuses every inch with robust flavor.

• 8-10 red bliss potatoes, halved
• 4-5 bamboo skewers, soaked in water
• 1/2 cup olive oil

• 2 cloves garlic, minced
• 1-2 springs rosemary, leaves minced
• 1 tsp kosher salt

• 1/2 tsp cracked black pepper
• 1/4 cup parmesan cheese, grated

• 8-10 red bliss potatoes, halved
• 4-5 bamboo skewers, soaked in water
• 1/2 cup olive oil
• 2 cloves garlic, minced

• 1-2 springs rosemary, leaves minced
• 1 tsp kosher salt
• 1/2 tsp cracked black pepper
• 1/4 cup parmesan cheese, grated

Halve potatoes and poke each several times with a fork.

Put the potatoes in a large bowl and toss with the minced garlic, rosemary leaves, a few tablespoons of the olive oil, kosher salt and pepper.

Microwave the potatoes for 4 minutes. Gently toss potatoes and microwave for another 3 minutes.

Skewer potato halves threading about 4 or 5 potato halves on each skewer. Brush potatoes with olive oil.

Start the Traeger on Smoke with the lid open for about 5 minutes or until the fire is established.

Turn the heat up to High heat and let preheat, lid closed, for 10 to 15 minutes.

Place the potato skewers on the Traeger, cut side down, and grill until the sides begin to brown (4-7 minutes).

Flip and grill skin side down for another 7-10 minutes.

They are done when a sharp knife tip easily penetrates the sides.

Remove potatoes from grill and top with grated parmesan cheese. Enjoy!

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