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Sunday, August 5, 2007

Grilled Potatoes

Mu husband only likes potatoes that have a crispier texture to them, so I am always looking for new ways to do a potato (since I love them in any form). I consulted my mother, the head chef, and she recommended this method. My husband loved them and I couldn't agree more!
3 large baking potatoes
fresh thyme leaves
olive oil
coarse salt and freshly ground pepper
3 cloves of garlic, minced

Cut potatoes lengthwise, into 1/4 inch slices. Place in a large pot and cover with cold water. Bring to a boil over high heat, and cook until just fork tender. Remove slices and place into a bowl of iced water. Allow to cool completely, remove from water and place on paper towels to dry.
Once dry, coat the potatoes in olive oil, salt and pepper, garlic and thyme. Grill over indirect heat for about 3-5 minutes on each side, or until lightly browned and crisp.

4 comments:

Meri said...

So i'm not sure if you know about my love and obsession with potato chips, but, since they are not exactly "figure friendly" I decided to do the same exact thing with my potatos last night! I had no idea if it would work, but to my delight, it did.
I nuked them for a minute instead of boiling and used my fresh parsley instead of thyme. yummy.

Janet said...

What a great idea... Aren't Mom's the best??

Judy said...

I love crispy potatoes too, though I will eat them prepared other ways. Actually, I prefer most foods crispy.

Susan said...

Great idea, Meghan. I love herbed, oil-rubbed baked potatoes planks, but rather not have the oven on too much in the Summer. This is an excellent way to work around it.