New potatoes tossed with rosemary and olive oil, wrapped in foil, and baked over indirect heat until tender and fragrant. A hands-off side that looks after itself.
smokeandsoil.com/recipes/fire-baked-new-potatoes-with-rosemary
by L Field
Prep
10 min
Cook
45 min
Total
55 min
Serves
4
Level
Hard
Method
BBQ
Ingredients
This is a recipe that only makes sense when potatoes are at their best. The grill doesn’t hide inferior produce — it amplifies it. Choose well and the cooking takes care of itself. New potatoes, with their tender skins and creamy flesh, are the perfect candidate for this kind of straightforward treatment.
The method is simple: fire-baking wrapped in heavy-duty foil, allowing the potatoes to gently steam in their own moisture while picking up subtle notes from fresh rosemary and olive oil. The heat from the coals applies a steady, even temperature that coax the flavours out without fuss or complication. It’s a clean way to cook that stays true to the ingredient, letting the earthiness of the potato and the piney aroma of rosemary speak clearly.
This dish works because it respects the ingredient and the process. The rosemary is fresh and restrained, the seasoning just enough to enhance, never overwhelm. Using a thermometer to keep an eye on the temperature ensures the potatoes cook through without drying out or turning mushy. It’s everyday BBQ at its most considered — simple, precise, and rooted in good produce and good technique.
Ingredients
scrubbed
finely chopped
Health Notes
This is a vegetable-led dish and a naturally lower-calorie option. Grilling with minimal oil preserves the vegetables' nutritional value while adding flavour through caramelisation and char. High in fibre and micronutrients.
Notes
Seasonal Variations
Nutrition (per serving, estimate)
280
kcal
8g
protein
35g
carbs
12g
fat
Values are estimates and vary with portion size and preparation.
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Prepare the Potatoes
Place the new potatoes in a large saucepan, cover with cold, salted water, and bring to the boil. Reduce the heat and simmer for 10 minutes until they are just tender (par-boiled). Drain immediately and allow to steam dry for a few minutes. 2
Season and Wrap
In a large bowl, toss the par-boiled potatoes with the olive oil, chopped rosemary, sea salt flakes, and black pepper. Tear off two large sheets of heavy-duty aluminium foil and place the seasoned potatoes in the centre of one sheet. Place the second sheet on top and crimp the edges tightly to form a completely sealed packet. 3
Fire Setup
Set up your Weber Master-Touch for a direct cook. Light a full chimney of Weber briquettes and allow them to ash over completely. Spread the glowing briquettes evenly across the charcoal grate. 4
Bake in the Coals
Using tongs and heat-proof gloves, carefully nestle the foil-wrapped potato packet directly into the hot briquettes. Close the lid and allow to cook for 20 to 25 minutes, turning the packet once halfway through to ensure even cooking. 5
Check and Serve
Carefully remove the packet from the coals using tongs. Open the foil, being mindful of the steam. The potatoes should be soft inside and slightly caramelised on the outside. Serve immediately as a side dish.
Check and Serve
Carefully remove the packet from the coals using tongs. Open the foil, being mindful of the steam. The potatoes should be soft inside and slightly caramelised on the outside. Serve immediately as a side dish.
Health Notes
This is a vegetable-led dish and a naturally lower-calorie option. Grilling with minimal oil preserves the vegetables' nutritional value while adding flavour through caramelisation and char. High in fibre and micronutrients.
Per serving (estimate)
280
kcal
8g
protein
35g
carbs
12g
fat
A wire rack is an essential accessory for anyone serious about elevating their BBQ and roasting game. It allows air to circulate evenly around the food, which is crucial for achieving crisp skin on poultry and perfectly roasted vegetables. This airflow prevents sogginess by letting moisture escape, ensuring your food finishes with the ideal texture and colour. At Smoke & Soil, we believe in cooking that respects the ingredients and the fire, and the wire rack fits perfectly into that ethos by promoting clean, whole-food results without relying on gimmicks or shortcuts. Using a wire rack is straightforward but requires attention to detail. Always place it over a tray or drip pan to catch juices and crumbs. This not only keeps your cooking environment clean but also prevents flare-ups and smoke from burnt drippings. The rack’s design means that food is elevated above the cooking surface, so it cooks evenly and crisps on all sides. Whether you are drying skin before roasting or resting meat after cooking, a wire rack improves the outcome and simplifies the process. Practicality is key with this tool. It is robust and versatile, suitable for use in ovens, smokers, and BBQs alike. The wire rack embodies the Smoke & Soil approach to everyday BBQ: straightforward, effective, and focused on enhancing natural flavours and textures. It is not just a convenience but a small investment that pays off in better results and a more enjoyable cooking experience.
Written by
L Field
