A gorgeous, sunny spring day, a rock scramble/hike in the woods with your honey, top down on the convertible on the way home – what could be better? I’ll tell you what – the First Grill of the Season. These grilled potatoes are fluffy inside, like a french fry, but crisp and smoky on the outside from the grill. Serve with Flying Pigs Jamaican Jerk sausage, grilled bell pepper and ice cold Sam Adams. Spring is a wonderful thing.
Herby Grilled Potatoes
- 4 or 5 medium potatoes, about 2-3 lbs
- 4 tbsp (2 oz) butter
- 1/4 cup chopped fresh herbs, such as parsley, dill, chives, thyme or any combination
- 1/4 tsp sea salt
- 1/2 tsp black pepper
- Prepare grill; if using a charcoal or wood fire, pile the coals to one side so the grill will have a cooler side. If using a gas grill, cook potatoes on the upper shelf or keep heat on lower setting.
- Bring a large pot of water to boil over high heat.
- Scrub potatoes well, and remove any blackened or dried area of peel (leave remaining peel on). Slice lengthwise into 1/2-inch slices. Add to boiling water and cook until just tender, but undercooked on the inside, about 8-10 minutes.
- Drain carefully into a colander and lay out flat on a kitchen towel to dry. (Can be made up to 1 hour ahead).
- Melt butter in a small skillet or saucepan. Pour butter into a large bowl; add herbs, salt, pepper and potato slices. Toss gently to combine and thoroughly coat each slice with herb-butter mixture.
- Using tongs, place potato slices flat on the grill on the cooler side/shelf; cover grill and cook until nicely browned on one side, approximately 10 minutes. Turn over and cook until tender inside and browned on both sides, about another 10 minutes.
- Taste, and adjust salt and pepper as necessary. Enjoy!
- Experiment with spices, herbs, marinades; the potatoes need a little bit of fat to crisp up; butter, olive oil, mayonnaise, bacon grease – use your imagination. Almost anything goes with potato!
- The longer you par-boil the potatoes, the less time you will need to put them on the grill (and, if mostly cooked by par-boiling, you can simply fire up the outsides over high heat instead of keeping one side of the grill cool). However, the more you par-cook them, the more fragile they will be and the more difficult to transfer to the grill without breaking. If you decide to par-cook until nearly done and grill for a short period of time, consider using a grill basket in case the potatoes fall apart on the grill.
These are best eaten hot off the grill; in the unlikely event that there are leftovers, they will make a great base for frittata if used within a couple of days.