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.