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Monday, May 10, 2010

Grilled Potato Rounds

I figured since Stephen (The Obsessive Chef) has already blogged about my favorite side dish, and Andrea The Kitchen Witch mentioned something about peer pressure, maybe it was time I actually got my butt in gear and posted this delicious side dish myself!  Stephen had wonderfully nice things to say about my dish, so now I'm even more confident in posting them!  (Thanks Stephen!)

This is a very simple side dish that goes perfectly with any meal really, but definitely any meal you are planning to make on the grill.  Honestly, these potatoes go with anything from burgers to steaks to chicken to fish..oh, and don't forget pork!!  It's an addictive side dish though, so beware!  You'll see it on my plate a lot over the next few months!

I did do something just a tad bit different then I normally do.  I decided to see if placing garlic cloves in the water with the potatoes while they boil would help give them a bit of a garlic flavor.  It seemed to work, it wasn't dominate or anything, but there was a hint of garlic, and that was what I was looking for.  If you want more garlic flavor, use more cloves OR you could toss with granulated garlic before you place on the grill (which is what I normally do).

Don't forget, you still have until 9:00pm tonight to enter the 100th post giveaway! 

Grilled Potato Rounds
- Serves 2 -
1-2 russet potatoes (depending on the size)
extra-virgin olive oil (about 1-2 Tablespoons)
2 large garlic cloves
salt (I used either Kosher salt or sea salt)
black pepper

Scrub potatoes under running water.  Slice into 1/4" disks.  Place in a pot and cover with water.  Slice the garlic cloves into quarters and place in water with potatoes.  Over high heat, as soon as you start to see the water bubble (even just a little), set the timer for 5 minutes.  Immediately remove from the heat and run quickly under cold water.  Drain completely.  Cover potatoes with olive oil.  (I start with 1 Tbls and add until nicely covered.)  Season liberally with salt and pepper. (I sometimes use cayenne pepper or Italian seasoning too, depending on what I'm making.  The point is, you can use any seasoning you desire.)  Toss to combine.

On a preheated grill (medium-low to low), place the potatoes directly on the grates and grill for 15-20 minutes, turning frequently to reduce burning.  When finished, potatoes should be crispy on the outside and still nice and tender on the inside.  Remove from grill and season with more salt and pepper if necessary.  Enjoy!


Michelle said...

Those are gorgeous! Mouth watering!

StephenC said...

Good job!

Design Wine and Dine said...

These look AMAZING! They're perfect and simple! A great side dish for all the spring and summer grilling!!!! Will make these this weekend - no doubt!

Andrea said...

Awesome!! I'm going to make these next time I grill! Its a great alternative to my usual roasted potatoes. I love potatoes!

Bob L said...

Outstanding! I made these last night as a side to grilled porterhouse steak, and they were a huge hit. French fry flavor without frying - what could be better than that. Next time, I'll season them with Cajun spice for a different twist.