Kalamazoo K500HB-2-NA, Use And Care Manual

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Directions
Combine the rosemary and olive oil in a small bowl. Crush the garlic into the oil.
Reserve for 1 hour to let the flavors mingle.
Prepare the grill for roasting (indirect grilling) at 500° to 600°F air temperature.
Slice the potatoes in half lengthwise. For larger-bodied spuds, slice them
lengthwise and then again into quarters to make all the pieces about the
same size.
Toss the potatoes with the olive oil mixture. Season liberally with salt and pepper.
Place the potatoes in the indirect zone of the grill, skin-side down, close the lid
and roast until browned and tender, about 10 minutes.
Remove from the grill and enjoy.
Serves 4
Leaves from 3 sprigs fresh rosemary,
finely chopped
2 tablespoons Extra virgin olive oil
2 cloves garlic
10 to 12 fingerling potatoes — golden,
red and purple
Fine sea salt
Freshly cracked black pepper
Grill-Roasted Fingerling Fries
Roasted fingerling fries are a marvelous upgrade from the common French fry — even more
so when cooked with a wood or charcoal fire. A touch of rosemary and garlic enhances the
flavor of this healthier alternative, and the potatoes only require about 10 minutes to cook.