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

Marcia Kiesel
June 2002

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Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

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