Crispy Grilled Herb Potatoes

Ingredients

• 1lb baby potatoes

• 1 teaspoon + ½ teaspoon salt

• 2 tablespoons olive oil

• ½ teaspoon freshly grated black pepper

• 2 cloves garlic, minced

• 1 teaspoon paprika

• Fresh herbs: rosemary and thyme

For the herb salt:

• ¼ cup assorted chopped herbs: rosemary, parsley, oregano, thyme

• 1 tablespoon flaky salt

Instructions:

1. To a large pot, add potatoes and cover them with cold water. The water should be 1-2 inches above the potatoes. Add 1 teaspoon of salt to the water. Boil the water over high heat. Once it reaches a rolling boil, reduce heat to medium for 10 minutes until potatoes are fork-tender. Drain potatoes in a colander and let them steam dry for a few minutes to remove excess moisture. Lay the potatoes on a baking sheet and let cool slightly.

2. While potatoes are cooling, heat a grill to medium/high heat with a grill basket on the grill.

3. Slice potatoes in half and toss with olive oil, salt, pepper, garlic, paprika and herbs. Add them to the grill basket, cut side down. Grill for 10-15 minutes, turning occasionally to ensure all sides are crispy.

4. Remove from the grill. Sprinkle with herb salt and serve immediately.