Grilled Potato Rosemary Cake – a delicious recipe with rosemary, kosher salt, pepper, potatoes, extra-virgin olive oil. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat grill to medium-low (350u00b0 to 400u00b0).
2
Combine 1 tbsp. chopped rosemary, the salt, and pepper in a small bowl. Peel potatoes and put in a bowl of water. Coat a large cast-iron skillet with 1 tbsp. oil. Using a mandoline or knife, cut half the potatoes into 1/8-in. slices and arrange them in tightly overlapping circles in skillet. Sprinkle with half of salt mixture. Repeat with remaining potatoes and salt mixture, making a second layer. Drizzle remaining 3 tbsp. oil over potatoes, shaking pan to distribute it well. Press potato cake with hands to compact.
3
Cook potatoes with grill lid down until well browned on bottom (lift edge with a spatula to check), 35 to 40 minutes. Remove from grill. Loosen potatoes with a wide spatula. Invert a platter over pan, carefully hold both together (use oven mitts), and invert potato cake. Scatter a little more chopped rosemary over potatoes, plus rosemary flowers if you like. Cut into wedges.
4
Make ahead: Keep potato cake warm in pan or on platter in a 200u00b0 oven up to 1 hour.
351
kcal
Calories
15
g
Fat
48
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: About 1 tbsp. chopped fresh rosemary leaves, plus fresh rosemary flowers (optional), 1 teaspoon kosher salt, 1/2 teaspoon pepper, 2 1/2 pounds Yukon Gold potatoes, and more.
Yes, Grilled Potato Rosemary Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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