Tuesday, October 5, 2010

Grilled Potatoes

It has been said that the simple things in life are the best.  If that is true, then it explains why these potatoes are so amazing. 

Desired number of Idaho Russet baking potatoes
2-3 Tbsp. canola oil
2 generous Tbsp. Kosher salt

The Method
Preheat grill to medium-high heat (350-400 degrees).  Select potatoes suitable for baking, scrub and cut off any exterior defects.  Slice each potato in half.  Place halved potatoes in a gallon storage bag and pour in canola oil and salt.  Close top of bag and toss potatoes inside until evenly coated with oil and salt.  Place potatoes on upper grill rack (indirect heat).  If your grill has no upper rack, you can still do indirect heat by turning off the burner on one side and placing potatoes on the grill grate over the inactive burner.  If you used all burners to achieve your target temperature, you will need to turn up your other burner(s) after turning off the one you are cooking over.  Flip potatoes and rotate around cooking area of grill depending on the progress of your potatoes and the presence of hot spots - about every 8-9 minutes until nicely browned (about 34-40 minutes).

Remove from grill and serve while hot.

Food for Thought
These potatoes need no accoutrements but if you like, go for it.  Just keep it simple; barbecue sauce, ketchup (if you must) or even a little tangy dill mayo, or malt vinegar.  I have made these scores, nay hundreds of times and so believe me when I tell you, they require a bit of patience but they are worth it.  In the summer, they go great with your grilled steak, chicken or whatever.  They're best, however, when you feel the need to grill in the winter and have to sample a small morsel to see if they're done.  Ice cold weather, steaming hot potato.  The simple pleasures really are the best! 

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