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Potatoes cooked entirely on the grill are slightly drier but firmer than those that are par-cooked first. They'll also be a bit crisper, though all grilled potatoes lose crispness as they cool.Serves four as a side dish.
how to make
Light a charcoal grill. When the coals are hot, bank them to one side of the grill so that you have a hotter side and a cooler side. (The coals should be 5 to 6 inches from the grate on the hotter side.) On a gas grill, heat one side to medium high or high and the other side to low.
Cut the potatoes into three-sided wedges (quarter small red potatoes, cut baby potatoes in half, and cut Idahoes into lengthwise "fries.") Season and coat the potatoes well and put them on the grate, cut side down, directly over the hottest part of the fire. Partially cover the grill, making sure the bottom vents are open (if using a charcoal grill).
Cook the potatoes until deep reddish-golden brown, 4 to 6 min., and turn them over onto their other cut side. Partially cover and grill until nicely colored, another 4 to 6 min. Move the potatoes to the cooler side of the grill, flipping them so they're skin side down. Partially cover and grill until tender when pierced with a sharp knife, about another 6 min.
Serve immediately or use them in a salad such as Grilled Potato, Corn & Red Onion Salad over Arugula.
From Fine Cooking 39, pp. 44-48
photo: Scott Phillips
