Rosemary Smoked Potatoes With Grilled Asparagus And

Name: Rosemary Smoked Potatoes With Grilled Asparagus And Fennel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 15 small baby red potatoes; 4 fresh rosemary sprigs, soaked in water for 30 minutes; 2 tablespoons garlic, chopped; 1/4 cup oil, divided; 2 bunches asparagus; 1 head fennel; 1 tablespoon fresh thyme; 1/4 cup extra virgin olive oil; 2 lemons, juice of; salt and pepper, to taste

Servings: persons

1
Parboil whole potatoes, with skin on, for about 5-7 minutes. Drain and run under cold water to stop the cooking process.
2
Half each potato and place in a zip-top plastic bag. Drizzle with oil and add chopped garlic and pepper. Seal bag and allow to marinate at room temperature for 20 minutes.
3
Preheat grill to 375u00b0F.
4
Remove potatoes from marinade and pat dry. Place soaked rosemary sprigs on oiled barbecue grate. Place potatoes on top of rosemary, flesh side down. Close lid and leave to smoke for 20 minutes. Make sure rosemary doesn't burn.
5
Meanwhile, trim the woody end of the asparagus. Slice fennel bulb into 1/2 inch pieces, leaving core intact.
6
Drizzle asparagus spears and fennel with oil and season with salt and pepper.
7
Return to the potatoes and remove them from the grill. Discard charred rosemary. Season potatoes with salt and pepper and set aside to cool.
8
Oil the grill again. Place asparagus and fennel on grill.
9
Grill asparagus for approximately 2 minutes, turning when a bright green colour is achieved and golden brown marks appear.
10
Cook fennel for about 1 minute per side or until golden char marks are achieved.
11
Remove asparagus and fennel from the grill and allow to cool.
12
Place asparagus, fennel, and smoked potatoes on a large serving platter. Chill in the fridge for 20 minutes before serving. Drizzle with olive oil and lemon juice, and season with thyme, salt, and pepper.

609

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 15 small baby red potatoes, 4 fresh rosemary sprigs, soaked in water for 30 minutes, 2 tablespoons garlic, chopped, 1/4 cup oil, divided, and more.

Yes, Rosemary Smoked Potatoes With Grilled Asparagus And Fennel falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Rosemary Smoked Potatoes With Grilled Asparagus And Fennel

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions