Tuesday, June 28, 2011

Grilling Potatoes

After a couple trial and errors I came up with a method that works best for me when grilling potatoes. Every bite ends up being roasted, with crisp golden ends.

You will need:
-New potatoes (Yukon or red bliss) washed and halved
-Olive oil
-Salt and pepper
-Handful of herbs or spices minced (I used garlic, spring onion, thyme and rosemary)
-Long sheet of non stick aluminum foil

make a trench in your sheet of tin foil, keep in mind it should fit the top rack of your grill. Toss the halved potatoes with the oil, salt, pepper, and spices. Be generous with the salt and pepper. Arrange the potato halves face down. This is key to getting golden brown potatoes.

Fold the foil over the top of the potatoes and put on the top rack of the grill until golden brown potatoes. Around 20-25 minutes.
Make sure to grab the foil so nothing escapes and wear mits to protect your hands. Buckle the foil on a plate to toss the potatoes.

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