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Grilled Potato Rosemary Cake

Serves 6

Total Time
1 hr

Keep an eye on the heat here—if it climbs past 400°, the potatoes may scorch.

su-Grilled Potato Rosemary Cake

Photo: Lisa Romerein; Styling: Dani Fisher
  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
 1/4 cup extra-virgin olive oil, divided
Step 1

Heat grill to medium-low (350° to 400°).

Step 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.

Step 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.

Step 4

Make ahead: Keep potato cake warm in pan or on platter in a 200° oven up to 1 hour.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 221Calories from Fat 36
% Daily Value *
Total Fat 9.4g15%

Saturated Fat 1.3g7%
Cholesterol 0.0mg0%
Sodium 330mg14%
Total Carbohydrate 30g10%

Dietary Fiber 2.1g9%
Protein 4g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.