Grilled or Broiled Potatoes

Grilled or broiled potatoes offer a delightful twist on traditional potato dishes, creating a charred and slightly smoky flavor that complements various meals. The key to achieving perfect results is using moderate heat initially to prevent charring. This recipe calls for waxy potatoes, ensuring a creamy interior and avoiding falling apart during grilling or broiling. Explore the variation for a creamier interior, though sacrificing some crispness. These grilled or broiled potatoes can be served immediately or at room temperature, making them a versatile and delicious addition to any meal. Additionally, consider experimenting with tropical tubers or root vegetables, adjusting cooking times accordingly.

MAKES: 4 servings

TIME: About 40 minutes

INGREDIENTS:

• 2 pounds waxy potatoes
• 2 tablespoons extra virgin olive oil, plus more as needed
• Salt and freshly ground black pepper

INSTRUCTIONS:

1. Preheat a charcoal or gas grill to moderate heat, positioning the rack about 4 inches from the heat source. Alternatively, heat the broiler and move the rack 6 to 8 inches away from the heat source.
2. Scrub the potatoes, and peel them if desired. Cut the potatoes lengthwise into halves or thirds, creating pieces about 1/2 inch thick. Toss the potato pieces in 2 tablespoons of olive oil, adding more as needed to coat them evenly. Sprinkle with salt and pepper and toss again to season the potatoes.
3. Place the potatoes on the grill rack or broiler pan. Grill or broil the potatoes undisturbed for about 10 minutes until they appear blistery but not yet browned.
4. Continue cooking until the potatoes start to turn golden. Flip them and repeat the process on the other side, brushing with more oil if necessary to prevent sticking. The potatoes are done when a skewer or sharp knife inserted into one meets almost no resistance. If you desire more crispiness, move the potatoes closer to the fire or adjust the heat on the grill, or move the rack closer to the broiler.
5. Taste the potatoes, adjust the seasoning as needed, and serve them immediately or at room temperature.

VARIATIONS:

• Last-Minute Grilled or Broiled Potatoes: Ideal for skewering on kebabs with vegetables or other fast-cooking ingredients. After preparing the potatoes following Step 2, boil them until they begin to become tender. At this point, you can leave the potatoes on the counter for an hour or refrigerate them for up to 2 days. Grill over moderate heat or broil them about 4 inches away from the heat source. The potatoes will take about half the time to crisp up compared to the main recipe.

Savor the smoky and charred flavors of grilled or broiled potatoes, a delightful alternative to traditional potato dishes. The use of moderate heat ensures the potatoes cook without charring, achieving the perfect balance of texture and taste. Enjoy these potatoes served immediately or at room temperature, adding versatility to your meal planning. Experiment with the variation, which offers a creamier interior and faster cooking time, making it ideal for kebabs and other fast-cooking dishes. Whether you prefer grilling or broiling, these potatoes are sure to be a hit with your family and friends, adding a delightful touch to any culinary experience.