Crispy on the outside, fluffy and tender on the inside, these gorgeous golden sidekicks are fantastic with steak, chicken, or fish. Serve them sprinkled generously with salt to soak up au jus or other sauces, or garnish them with anything from pesto to salad dressing. You genuinely can’t go wrong! Just make more than you think you’ll need, as they’ll likely disappear as soon as you take them off the grill. Make sure to let them cool on a rack to maintain optimal crispiness, and don’t be afraid to make them on a grill pan
These potatoes are crisp on the outside, creamy on the inside and so easy to prepare. They look pretty on the plate and are a great addition to any barbecue, lunch, or dinner. Since every grill is different, cooking time may vary. If your potatoes need more cooking time, turn them 45 degrees (to make nice cross-hatch grill marks) and cook for a few more minutes longer on each side. If potatoes are very brown on outside and not soft on inside, place them on a cooling rack on a baking sheet and bake in a 375°F oven until they're cooked through.
- 2 pounds yellow potatoes, scrubbed clean, dried, and sliced into 1/4- to 1/2-inch disks
- 1/4 cup avocado oil
- 1-2 teaspoons kosher salt
- freshly ground black pepper
- 1-2 teaspoons garlic powder optional
- 2 sprigs fresh thyme (for garnish), optional
Preheat grill to medium high heat and clean the grates thoroughly.
In a bowl or on a small sheet pan, spread the potato slices, then drizzle on some of the avocado oil. Massage the oil into each disk so the potatoes are thoroughly coated but not dripping with oil.
Sprinkle salt, pepper, and garlic powder onto both sides of each potatoe slice.
Lower the grill heat to medium and carefully place the potato slices on the grill.
Cook the potatoes for 10 or minutes, check that they're not browning too quickly, and continue to cook until they brown around the edges and release from the grill easily, about 10 minutes more.
Flip the potatoes and cook on second side until the potatoes are cooked through with grill marks on both sides, about 10 minutes.
Transfer the potatoes to a cooling rack. Sprinkle with more salt, if desired. Serve hot.
Photography Cindy Rice