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Options For Grilling Potatoes
Posted on 8/6/11 at 2:07 pm
Posted on 8/6/11 at 2:07 pm
How do you do it?
I was going to par cook them sliced thin and then coat with some oil, salt, and pepper on the grill.
What's your favorite way F/D board?
ETA: I'm using yukon golds.
I was going to par cook them sliced thin and then coat with some oil, salt, and pepper on the grill.
What's your favorite way F/D board?
ETA: I'm using yukon golds.
This post was edited on 8/6/11 at 2:08 pm
1
Posted on 8/6/11 at 2:11 pm to heatom2
I've done what you described except that after slicing I soak in water for 20 minutes.
Also, I don't know how 'thin' you do it but my slicing is about the thickness of 3 silver dollars.
Also, I prefer reds...skin left on.
Also, I don't know how 'thin' you do it but my slicing is about the thickness of 3 silver dollars.
Also, I prefer reds...skin left on.
Posted on 8/6/11 at 2:12 pm to Zach
Yes I will soak. I'm talking 1/4". I guess that's actually not that thin. 
Posted on 8/6/11 at 2:22 pm to heatom2
I've done a method similar to this, but with seasoning, butter and green onions brushed on. I wrap in foil and put them on the grill.
LINK
These are wedges and they look good. Could follow the basic method for slices, if you like. I think wedges hold together better than slices, though, once they are done. Less likely to fall apart when you're moving them around.
LINK
LINK
These are wedges and they look good. Could follow the basic method for slices, if you like. I think wedges hold together better than slices, though, once they are done. Less likely to fall apart when you're moving them around.
LINK
Posted on 8/6/11 at 2:24 pm to Gris Gris
quote:
butter and green onions brushed on
Great idea, I have some fairly fresh green onions too.
Will probably cook them in wedges as well.
Thanks Gris!
Posted on 8/6/11 at 2:26 pm to heatom2
quote:
Yes I will soak. I'm talking 1/4". I guess that's actually not that thin.
That's about right. I experimented with 1/8" just to see what happened and it didn't turn out well. Potatoes are great for cooking experiments because they're so cheap.
Posted on 8/6/11 at 2:28 pm to Zach
quote:
I experimented with 1/8"
Yeah, I'd imagine that would only work fried.
quote:
Potatoes are great for cooking experiments because they're so cheap.
Yep, versatile and tasty.
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