Grilled Potatoes with Rosemary on Salt Bed

Summary

Ingredients

• 8 large potato (s)
• 1 bunch rosemary
• 400 g sea salt, coarse
• 10 g herb butter

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Instructions

1. Prepare the grill at 220 - 250 ° C for indirect grilling. Wash and peel the potatoes thoroughly. Thoroughly distribute the sea salt in a baking dish.
2. Then cut the potatoes in half, brush with herb butter and top with rosemary.
3. Place the baking dish on the indirect zone in the grill and grill for 20 minutes. It is recommended to close the baking dish with aluminum foil.