Posted 09 May 2021 - 08:39 PM
Today I put 5# of cut red potatoes in a disposable aluminum roasting pan with a third or half cup of olive oil and spices. This is the kind of thing I would normally do in a foil pouch, but I had too many potatoes.
I cooked then on the grill, indirect 350F, for about an hour. Then I turned the fire on below the pan, low heat but enough to get a sizzle. Twenty more minutes while the pork loin cooked over the main fire. Stirring a few times.
Turned out great! The hour cooked them through, then the sizzle browned them like fried potatoes. They were awesome!
Posted 17 May 2021 - 08:12 PM
How to *actually* grill potatoes: slice 'em thick, into planks that can be handled on the grill. Parboil them for a few minutes, then drizzle with oil and seasoning, let cool, then grill. Bath with chimichurri along the way.
Posted 20 May 2021 - 10:13 AM
I like that idea but I feel like the photo above is shopped or else there is some other fakery going on because that grate would not make those lines on the spuds. I might try that recipe though. Slice, parboil, EVOO + garlic & herbs, grill. Nice.
Posted 20 May 2021 - 11:32 AM
Posted 21 May 2021 - 07:33 AM
I know. I should just focus on the food and put all other thoughts out of my mind. It's a cool photo so I was focusing on it and then realized... Hey now!
Posted 23 May 2021 - 04:27 PM
Attempting these tonight.
Posted 23 May 2021 - 05:51 PM
They came out really nicely. I boiled them for about 5 minutes. Some of them were mildly crisp inside so I might go a little longer next time but everyone liked them.
Posted 23 May 2021 - 06:29 PM
Posted 23 May 2021 - 06:47 PM
Edited by ER Pemberton, 23 May 2021 - 06:54 PM.
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