Categories: Sides

Ingredients

• 4 tbsp. unsalted butter
• 1/4 cup canola oil
• 2 large russet potatoes, sliced into 8 lengthwise spears each
• 6 garlic cloves, peeled
• 2 sprigs fresh rosemary
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

Directions

1. Place a rimmed baking sheet on a grill; preheat to medium-low.

2. Add butter and oil to the pan and heat until melted and sizzling. Add potatoes, garlic and rosemary and cook, turning the potatoes and garlic often and adjusting the heat as necessary, until tender and golden, 20-30 minutes.

3. Discard the rosemary. Using tongs, transfer the potatoes and garlic to a serving dish and season with salt and pepper.

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