Grilled Potato Slices
Ahhhh….the humble potato! My mom used to say that as long as you have potatoes in the cantina, you'll never go hungry! Here's a recipe that presents potatoes in an easy, elegant and attractive way…and delicious, of course. I use Yukon gold potatoes when I can find them. Has anyone else noticed how difficult it is to find these amazing potatoes? Any potato will work… red, russet or even baby potatoes. Don't like peeling? Just scrub well and keep the skin on. A marinade can consist of your favourite flavours…just be sure to coat the slices well. Grilling them gives a depth of flavour that makes them perfect for an appetizer or side dish. Crispy on the outside and soft and luscious in the middle. I love an herbed olive oil drizzle. A squeeze of fresh lemon just brightens the flavours. Freshly grated parmigiano would also be incredible!
Ingredients
- 4 medium Yukon Gold russet, or sweet potatoes
- Water
- Salt
- Neutral vegetable oil for grill
Marinade
- 3 tbsp extra virgin olive oil
- 1 tsp granulated garlic don’t use fresh garlic because it will burn
- 2 tbsp fresh chopped herbs ex. rosemary, parsley, thyme
- Salt and freshly ground black pepper
Herbed Oil Dressing
- Extra virgin olive oil
- ¼ bunch Fresh parsley
- ½ clove fresh garlic
- Salt and pepper to taste
Garnish
- Squeeze of fresh lemon juice
Instructions
- Place a shallow pan with salted water to boil.
- In the meantime, scrub potatoes or peel (if you prefer). Slice into ¼-inch slices. Do not slice too thinly or slices will break apart.
- When water boils, slide potatoes in pan. Simmer for about 5 minutes or until barely tender. Do not overcook or potatoes will break apart.
- While potatoes are simmering, prepare sheet pan with marinade. Add ingredients and stir to incorporate.
- Use spider to lift potatoes from water and place in marinade to coat both sides. (Dish can be prepared in advance up to this point. Cover and refrigerate until ready to grill).
- Prepare herbed oil. Place ingredients in blender and cover with oil. Blend. Transfer to a bowl or squeeze bottle. Set aside.
- Preheat grill to 400˚F. Use neutral oil to grease grates. Then gently place potatoes in single layer on grates. Grill until grill marks are evident, about 5 minutes. Flip potato slices over and continue grilling for another few more minutes. Potatoes are ready when golden, cooked through, and lightly crispy. Remove from BBQ and transfer to serving platter.
- Sprinkle a little salt and pepper. Drizzle with herbed olive oil or your favourite topping.
- Squeeze some fresh lemon juice on top. Serve hot or at room-temperature.
Notes
Other toppings:
- freshly grated Parmigiano Reggiano cheese and chopped chives
- crumbled crispy bacon and dallop of sour cream
- spicy sriracha mayo