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Thursday, Aug. 27, 2009

Crispy Grilled Potatoes with Fresh Herbs

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I love this dish for its simplicity, and the results are always overwhelmingly positive. You should end up with what I like to call “grill fries”, crispy on the outside and puffy potato goodness on the inside. A good companion dish for any grilled protein, dip them in whatever sauce you like. I prefer to drizzle them with a nice hot sauce like Cholula and add some fresh cilantro, but feel free to experiment.

You will need:

Whatever quantity of fresh Idaho russets you feel like consuming

Enough olive oil to coat the potatoes

Salt

Boiling Water

A nice, hot grill

Boil your potatoes in salted water until they are soft, checking with a fork. Do not overcook them, or the skins will come off. When cooled, cut them in half and put in a large bowl, drizzle the olive oil over them. They should have a nice coating on them, not too much or they will cause the grill to flare up. Put your spuds on the grill, flat side down, and let them cook until golden brown, flip and cook for a few more minutes. Take the potatoes off the grill and toss with your favorite herbs (fresh herbs usually turn out better). Serve and enjoy.

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