Recipe

Grilled Potaotes Recipe

	Kakedog / All my dishes 1 year, 3 months ago this is a quick to prepare side for grilled or broiled food, best on a real grill, but can be somewhat mimicked on a grill pan, would be better under a broiler Prep:10m Cook:30m Servings:4	Kakedog
	easy lite side dish

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Ingredients

1-2# waxy potatoes, I like the yukons, or fingerling, you want the C size (small ones) and if you are able, pick out the largest of these, between golf ball and super ball size

1/2 large onion, don't try a whole small one, it doesn't do as well and it's more work

1-2 cloves garlic sliced thin lengthwise

evoo

crushed red pepper

cracked black pepper

sherry vin

paprika

Directions

preheat your grill, you want in to be medium beat with one hot spot as a high medium

wash potatoes very thoughly, and wear gloves or wash your hands very well after, because as a frenchman I once cooked with said "zay come from zee dirt" cut them in half width wise

toss potatoes in evoo, vin spices and garlic, you just need enough to coat and have some liquid left in the bowl, maybe 3T. let them sit for a few minutes whilst you do other things

with the onion you don't want to cut the ends off yet, just cut your half in half so you have 2 quarters, do take off the skin, brush with oil and season with s&p

ALWAYS oil your grill just before you put food on it, and always let it get nice and hot befor you use it. If you have a fire pit on legs with a wire rack where you grill should be, chuck the rack (or cool cookies on it) and get a set of cast Iron grill tines. The reason being is heat transfer, the wire won't hold the heat when you put cold food on it, leading to sticking, bad grill marks, and dried out food ( I would reckon that about half to 2/3 of the cooking actually comes from the grill it'self where as the fire contributes most of the flavor, so essentially what you have is an open fire oven which would put it in the realm of indirect heat transfere, lenghtening cook time and hence excessive moisture loss. So invest in your grill, you'll have it for a long time and it's worth it

place potatoe on the medium side of the grill cut side down and onion on the medium high side, likewise, close the lid and forget about it for maybe 5 minutes

rotate all th potatoes and onions 15 degrees and let go for maybe 3 minutes, then flip, ideally the pots will be browned and crispy and the onion should have a little caramelization. ( the onions may take a little longer to cook, they may not, it dependes on the grill and the griller. I would recomend starting them first and it may even be benificial to pull them off a few minute before the pots as well)

the potatoes should be just done so that the inside is creamy, not dried out or gummy. toss them in the bowl that has the rest of that dressing in it (that's why they need to be impeccably clean)

take the onions and let them cool for a minute, unless you're like me and a lifetime of impatience has lead to asbestos fingers, cut the ends and pull the outside layer off. Slice lengthwise into julien or strips, careful hre because now that they are cooked the onions will slide all over the place, try doing it a couple layers at a time.

toss in with the potatoes and serve piping hot

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