Rosemary Smoked Potatoes with Grilled Asparagus and Fennel

There’s a certain magic that happens when smoke kisses vegetables, transforming their humble essence into something profoundly flavorful. I vividly remember my first encounter with this dish, not in a bustling restaurant kitchen, but on a crisp, late-summer evening in my backyard. The air was alive with the scent of burning rosemary, a primal aroma that instantly transported me. As the grill lid lifted, revealing potatoes kissed by smoke and jewel-toned asparagus, I knew I’d stumbled upon a recipe that was both sophisticated and deeply comforting. It’s a dish that speaks of warm evenings, good company, and the simple, profound pleasure of well-prepared food.

Recipe Overview

• Prep Time: 20 minutes (plus 30 minutes marinating time)
• Cook Time: 20 minutes
• Total Time: 1 hour 10 minutes (including chilling)
• Servings: 6
• Yield: A generous platter
• Dietary Type: Vegetarian, Gluten-Free, Dairy-Free

Ingredients

• 15 small baby red potatoes
• 4 fresh rosemary sprigs, soaked in water for 30 minutes
• 2 tablespoons garlic, chopped
• 1/4 cup oil (divided)
• 2 bunches asparagus, woody ends trimmed
• 1 head fennel, trimmed and sliced into 1/2 inch pieces (core intact)
• 1 tablespoon fresh thyme
• 1/4 cup extra virgin olive oil
• Juice of 2 lemons
• Salt, to taste
• Black pepper, to taste

Equipment Needed

• Large pot for parboiling
• Colander
• Zip-top plastic bags
• Grill
• Tongs
• Large serving platter

Instructions

1. Begin by preparing the potatoes. Fill a large pot with water and bring it to a rolling boil. Add the small baby red potatoes, keeping them whole and with their skins on. Parboil them for approximately 5 to 7 minutes. The goal here is to slightly soften them, not to cook them through. Once parboiled, drain them immediately in a colander and, for optimal results and to halt the cooking process, run them under cold water until they are cool to the touch.

2. Next, prepare the potatoes for marination. Halve each potato. Place the halved potatoes into a large zip-top plastic bag. Add the chopped garlic and a generous amount of black pepper to the bag. Drizzle in about half of the divided oil (approximately 2 tablespoons). Seal the bag tightly, ensuring all the air is expelled, and gently toss to coat the potatoes evenly with the marinade. Allow the potatoes to marinate at room temperature for 20 minutes. This short marination period allows the garlic and oil to infuse the potatoes with flavor.

3. While the potatoes are marinating, preheat your grill. Aim for a temperature of 375°F (190°C).

4. Once the potatoes have finished marinating, carefully remove them from the zip-top bag. Gently pat them dry with paper towels. This step is crucial for achieving a good sear and preventing steaming on the grill. Prepare your grill by lightly oiling the grates. Lay the soaked rosemary sprigs directly onto the oiled barbecue grate. This will impart a wonderful aromatic smoke to the potatoes. Place the halved potatoes on top of the rosemary, ensuring the cut or flesh side is facing down. Close the grill lid and allow the potatoes to smoke for 20 minutes. Keep a close eye on the rosemary to ensure it doesn’t burn excessively; you want it to smolder and release its fragrance, not turn to ash.

5. While the potatoes are on the grill, turn your attention to the asparagus and fennel. Trim the woody ends from the asparagus spears. For the fennel, trim off any green fronds (save a few for garnish if desired) and the root end. Slice the fennel bulb into approximately 1/2 inch thick pieces, ensuring you leave the core intact to hold the slices together.

6. In a separate bowl, toss the prepared asparagus spears and fennel slices with the remaining divided oil (about 2 tablespoons). Season them generously with salt and black pepper to taste.

7. After the potatoes have smoked for 20 minutes, carefully remove them from the grill. Discard the charred rosemary sprigs as they will have imparted their flavor. Season the smoked potatoes lightly with additional salt and black pepper if needed, and set them aside to cool slightly.

8. It’s time to grill the vegetables. Lightly oil the grill grates again to prevent sticking. Place the seasoned asparagus and fennel directly onto the hot grill.

9. Grill the asparagus for approximately 2 minutes per side. You’re looking for the spears to achieve a bright green color and develop attractive golden brown grill marks.

10. Cook the fennel slices for about 1 minute per side, or until they also achieve those desirable golden char marks.

11. Once the asparagus and fennel are perfectly grilled, remove them from the grill and set them aside to cool.

12. To assemble the dish, arrange the grilled asparagus, grilled fennel, and smoked potatoes on a large serving platter. For the best texture and flavor, chill the assembled platter in the refrigerator for 20 minutes before serving. This allows the flavors to meld and the vegetables to firm up slightly.

13. Just before serving, drizzle the platter generously with extra virgin olive oil and the freshly squeezed lemon juice from the two lemons. Finally, sprinkle everything with the fresh thyme, and a final seasoning of salt and pepper to your liking.

Expert Tips & Tricks

• Rosemary Smolder: To ensure the rosemary smolders beautifully without igniting, soak it thoroughly in water. If it starts to flare up too much, briefly lift the grill lid to allow some air circulation to calm the flames.
• Potato Uniformity: When halving the potatoes, try to make them as uniform in size as possible. This ensures they cook evenly on the grill.
• Grill Temperature Consistency: Maintaining a consistent grill temperature is key for even cooking. If your grill tends to run hot, you might need to adjust the heat or move the vegetables to a cooler part of the grill if they start to char too quickly.
• Fennel Prep: Leaving the core intact in the fennel slices not only keeps them together during grilling but also adds a delightful textural contrast as the outer layers soften and char.
• Make-Ahead Potential: While best served fresh, the potatoes can be parboiled and marinated a few hours ahead. The grilling of the vegetables can also be done a bit in advance, then all components can be brought to room temperature before the final assembly and chilling.

Serving & Storage Suggestions

This Rosemary Smoked Potatoes with Grilled Asparagus and Fennel is a stunning dish that shines as a light main course or an impressive side. Serve it chilled or at room temperature, allowing the nuanced flavors of smoke and fresh herbs to truly come through. It pairs wonderfully with grilled fish, chicken, or a hearty grain salad.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. While the grilled textures might soften slightly upon refrigeration, the flavors will continue to meld beautifully. It’s best enjoyed cold or at room temperature, as reheating on a stovetop or in the microwave can make the vegetables mushy.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	542.9 kcal
Calories from Fat		170 g
Total Fat	18.9 g	31 %
Saturated Fat	2.6 g	13 %
Cholesterol	0 mg	0 %
Sodium	69 mg	2 %
Total Carbohydrate	86 g	28 %
Dietary Fiber	13.9 g	55 %
Sugars	5.8 g	23 %
Protein	13.2 g	26 %

(Nutritional values are estimates and can vary based on specific ingredients and preparation methods.)

Variations & Substitutions

• Herb Variations: While rosemary is the star for smoking, you could experiment with other sturdy herbs like thyme or sage sprigs placed on the grill beneath the potatoes.
• Potato Alternatives: If baby red potatoes aren’t available, Yukon Golds or fingerlings cut into similar-sized pieces would also work well.
• Citrus Zest: For an extra layer of brightness, consider adding some finely grated lemon zest to the final drizzle of olive oil and lemon juice.
• Spice It Up: A pinch of red pepper flakes added to the potato marinade or sprinkled over the finished dish can add a subtle kick.

FAQs

Q: Why do I need to soak the rosemary sprigs?
A: Soaking the rosemary prevents it from igniting into flames on the hot grill. It allows it to smolder and release its aromatic oils, infusing the potatoes with a beautiful smoky flavor.

Q: Can I use regular potatoes instead of baby red potatoes?
A: Yes, you can. If using larger potatoes, cut them into uniform, bite-sized pieces (about 1-1.5 inches) after parboiling, ensuring they are similar in size to the baby potatoes.

Q: How do I know if the potatoes are smoked enough?
A: The potatoes should be tender when pierced with a fork and have a noticeable smoky aroma. The cut side should also show some charring from being directly on the rosemary.

Q: Can I make this dish indoors?
A: While this recipe is designed for the grill, you can achieve a smoky flavor indoors by using a stovetop smoker or by adding liquid smoke to the potato marinade. However, the unique char from grilling will be missed.

Q: How long does it take for the flavors to meld after chilling?
A: Chilling the dish for 20 minutes is usually sufficient for the flavors to marry and the textures to set. You can chill it for up to an hour if desired.

Final Thoughts

This dish is a testament to the power of simple ingredients elevated by thoughtful preparation. The smoky essence of the rosemary-kissed potatoes, paired with the crisp-tender asparagus and subtly sweet fennel, creates a symphony of flavors and textures that is both rustic and refined. It’s a recipe that I return to time and time again, especially when I want to impress without fuss. I encourage you to gather your ingredients, fire up your grill, and let the transformative magic of smoke and herbs work its wonders. Share your creations, and I’d love to hear about your own flavorful adventures with this dish!