Grilled Baby Potatoes
published Wednesday, May 12, 2021
Boil the potatoes until you can just pierce them with a knife. Make sure not to overcook. They’ll finish on the grill.
Fire up the grill. Light the grill and prep for direct cooking, spreading your lit coals evenly.
Give & them a light press. Drain the potatoes, and place onto a board. Use a hard, flat surface (like the bottom of a jar) to lightly smash them so they are even but not pressed too thinly.
Season to taste. Drizzle your smashed potatoes with oil, and season with salt and pepper. Flip them over and repeat. Top them off with finely chopped rosemary. Take it up a notch and brush your smashed potatoes with this sage compound butter instead.
Grill until golden. Place the potatoes on the warm grill, and cook until the skin becomes golden and crispy, about 5 minutes per side.
Drizzle and dab, or don't. These potatoes are amazing straight off the grill, but add a drizzle of melted butter before serving for an extra luscious finish.