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Grilled Yukon Gold Potatoes with Rosemary-Lemon-Garlic Vinaigrette Recipe

Grilled Yukon Gold Potatoes with Rosemary-Lemon-Garlic Vinaigrette

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (9)

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Average Rating:

Total Reviews: 9

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  • on June 06, 2010

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    We really enjoyed the sauce for the potatoes. However, our potatoes were still a little hard after following the instructions. We ended up microwaving them for 2 more minutes.

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  • on April 28, 2010

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    It is fast and taste very good. I did not have rosemary and used fresh parsley and can out delicious!

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  • on March 16, 2010

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    Loved the dressing. I usually make similar recipe with powdered spices-what a difference.
    PS: I baked on a cookie sheet on 500-came out great.

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  • on January 21, 2010

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    I steamed the potatoes and put them on a baking sheet to brown in the oven...less time and easier than grilling outside in the winter.

    Everyone loved it! The lemon was a bit much for me....but salt and pepper did the trick.

    Served with Ina's grilled swordfish with capers and tomatoes! Delicious!

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  • on November 09, 2008

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    First paragraph tells you to cut in rounds or wedges when done cooking until firm.

    Last paragraph tells you to cut in half to put on grill and then cut those halves.

    Is this to give you a choice for grilling?

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  • on June 20, 2008

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    These tasted great and went wonderful with the Parmesan Chicken recipe.

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  • on March 31, 2008

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    This is a great crisp and light tasting way to serve up potatoes.

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  • on January 07, 2008

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    We did these over the campfire and the taste was astounding. I did brush the sauce over the potatoes as they grilled. We used the rest of the sauce for dipping.

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  • on September 12, 2007

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    I made this recipe as the ingredients called out however, it was way too tangy. I ended up having to add some mayo to tone it down. Between the lemon and the dijon it was just too overpowering to the palate for me.

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