Grilled or Broiled Potatoes
Instructions:
The key to grilling or broiling potatoes is to use moderate
heat at first so they don’t char. To get more control
over the process, try the variation; they won’t be quite as
crisp, though the interior will be creamier, so it’s sort of a
trade-off.
Other vegetables you can use: any tropical tuber or
root vegetable; cooking times will vary a bit, depending
on size and density.
2 pounds waxy potatoes
2 tablespoons extra virgin olive oil, plus more as
needed
Salt and freshly ground black pepper
MAKES: 4 servings
TIME: About 40 minutes
- Heat a charcoal or gas grill to moderate heat and put the rack about 4 inches from the heat source. Or heat the broiler and move the rack 6 to 8 inches away from the heat source.
- Scrub the potatoes and peel if you like. Cut them lengthwise into halves or thirds so the pieces are about 1/2 inch thick. Toss them in 2 tablespoons of olive oil, adding more as needed to coat; sprinkle with salt and pepper and toss again.
- Put the potatoes on the grill rack or broiler pan.
- Grill or broil, undisturbed, for about 10 minutes, then check; they should look blistery but not yet browned.
- Keep cooking until they start to turn golden, then flip and repeat with the other side, brushing with more oil if needed to keep them from sticking. The potatoes are done when a skewer or sharp knife inserted into one meets almost no resistance. If they aren’t yet crisp enough for you, move them closer to the fire and make the fire hotter on the grill or move the rack closer to the broiler.
- Taste, adjust the seasoning, and serve immediately or at room temperature.
- Last-Minute Grilled or Broiled Potatoes.
- Great for skewering on kebabs with vegetables or other ingredients that cook fast because everything will be ready at the same time: After preparing the potatoes in Step 2, boil them until they begin to become tender, about 5 minutes at a steady boil. (At this point, you may leave the potatoes on the counter for an hour or so or refrigerate them for up to 2 days.) Grill over moderate heat or broil about 4 inches away from the heat source. The potatoes will take about half the time to crisp up as they do in the main recipe.