You can grill more than just meat, you know!
May 14, 2008 by Cyndi Lavin
Filed under Recipes
Over the next few months, I’ll be sharing lots of great grilling recipes, but just to whet your appetite, here’s one more from the Hearth, Patio, and Barbecue Association, the people who have declared May to be National Barbecue Month!
Crispy Smashed Potatoes
Ingredients:
2 pounds small red or Yukon gold potatoes
Olive oil spray
1 teaspoon sweet paprika or more to taste
Coarse salt, such as kosher salt or sea salt
2 tablespoons minced chives
Instructions: Cover the potatoes with a couple of inches of salted water in a large pan. Bring to a boil, then simmer over medium heat until the potatoes are tender enough to pierce easily at the center but still completely hold their shape. The cooking time will vary with the size of the potatoes. Drain, then return to the pan and turn the heat back on to medium for 1 minute. Remove from the heat, and then cover with a doubled clean dishtowel and the pan lid. Let sit for about 5 minutes while the towel absorbs the potatoes’ steam.
Fire up the grill to medium heat.
Place potatoes on a baking sheet and, while warm, lightly squash each with the heel of your hand or a meat pounder. The potatoes should split apart at both their ends and show cracks throughout, but mostly still hold together. Spray potatoes thoroughly with oil, then sprinkle with paprika and salt to taste.
Place potatoes on the grill and cook for several minutes on each side as needed to crisp and brown a few edges. Arrange in a serving bowl, top with chives, and serve hot. Serves 6.
Source: America’s Outdoor Cooking Experts, Bill and Cheryl Jamison
