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Grilled Beer Soaked Rosemary Potatoes

Ingredients
  

  • 12 ounces pale ale
  • 1 tbs kosher or sea salt
  • 2 lbs russet potatoes sliced into ¼ inch rounds
  • 2 tbs olive oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1 tsp sea salt
  • ½ tsp black pepper
  • ½ tsp white sugar
  • 2 tsp chopped fresh rosemary

Instructions
 

  • In a large bowl stir together the salt and beer. Add the potato rounds and add enough water until potatoes are fully covered.
  • Chill for at least 2 hours and up to 12.
  • Remove from the brine and allow to dry completely on a stack of paper towels.
  • Add the potatoes to a bowl or baking dish. Drizzle with olive oil and sprinkle with spices, toss until well coated.
  • Preheat the grill (or a grill pan) to medium high.
  • Place the potatoes on the grill (working in batches if necessary), until grill marks appear, about 3 minutes. Flip and continue to cook until fork tender, about 3 additional minutes.