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Bon Appetit's Editor in Chief Adam Rapoport is sharing recipes and tips from his latest, The Grilling Book, all week long. We'll be rolling out his ideal Memorial Day feast -- one dish each day -- from his go-to steak to the drink in his hand.
What's better than steak and potatoes? This recipe is the perfect side, and it's fun: people always love when you bring salty, garlicky, rosemary-flecked potatoes wrapped in foil to the table. And they're space efficient, so you can grill them right next to your steak.
Big pieces of potato will take too long to cook, so make sure you halve them. To check if they're done, pierce one with a knife -- people don't like medium rare potatoes. And, most importantly, always think about timing. When it comes to serving up a big grilled meal, timing is everything; do your math ahead of time. Here, I'd start the potatoes early, so they'll finish right when the steak does.
16 medium Yukon Gold potatoes (about 2 inches in diameter), halved
3 tablespoons kosher salt
2 tablespoons extra-virgin olive oil
6 unpeeled large garlic cloves, smashed
1 teaspoon chopped fresh thyme
1/2 teaspoon finely chopped fresh rosemary
This recipe is just one of more than 350 recipes from The Grilling Book, a comprehensive guide to anything you can make with a grill.
Photos by Peden+Munk
Food Styling by Rebecca Jurkevich
Prop Styling by Lucy Attwater
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