My F&W
quick save (...)

Grilled Smashed Potatoes

  • SERVINGS: 6
  • FAST
  • HEALTHY
  • MAKE-AHEAD
  • VEGETARIAN

Marcia Kiesel's friend Pat Zelle, a great instinctive cook, brushes lightly smashed whole boiled potatoes with a vinaigrette, then grills them until crunchy for a great alternative to plain roast potatoes.

Plus: More Grilling Recipes and Tips

  1. 12 small red potatoes (3 pounds), scrubbed
  2. 1/3 cup extra-virgin olive oil
  3. 2 tablespoons fresh lemon juice
  4. 2 garlic cloves, minced
  5. Salt and freshly ground pepper
  1. In a large saucepan of boiling salted water, cook the potatoes until just tender, about 12 minutes. Drain and let cool. Using the heel of your hand, slightly flatten each potato; be careful to keep the potatoes intact.
  2. Light a grill. In a small bowl, whisk the olive oil with the lemon juice and garlic. Season with salt and pepper. Brush the potatoes generously with the dressing and sprinkle with salt.
  3. Grill the potatoes over a medium-hot fire until crisp and browned, about 3 minutes per side. Serve at once.
Make Ahead The smashed boiled potatoes can be refrigerated for up to 3 days. Bring the potatoes to room temperature before grilling.
You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.