The Orgasmic Chef

Grilled Potato Slices

If you are looking for a delicious AND easy way to put fabulous potatoes on the table, these grilled potato slices are the best. I had dinner with a friend the other night and she served a chicken dish that I’ll share with you soon along with these potatoes.

She gave me a rough idea of how she made them and hers were finished with butter and snipped chives but I wanted to use olive oil and rosemary for my potatoes. Once I scrubbed the potatoes, I sliced them into 1/2 inch to 3/4 inch slices.

I put a large pot of water on the stove and added 2 tablespoons of salt and a heaping tablespoon of sugar and a couple of fresh rosemary stalks. Once the water boiled, I added the potato slices and turned the pot to a slow simmer and set the timer for 15 minutes.

When the timer went off, I used a strainer and removed the potato slices to a plate and brushed them with olive oil and left them to cool. Then I turned the bbq grill on to medium high. Once the grill was hot, I rebrushed the potatoes on one side and put them oil side down. In ten minutes there were lovely char marks on the bottom and the sides were turning a bit brown.

I turned them over for just a few minutes and then to the serving plate. A drizzle of olive oil and a sprinkling of rosemary leaves and it’s ready for the table. While I did these myself, it would be a great job for partners, friends or older kids while you finish getting the rest of the meal on the table. You should consider trying these potatoes.

Grilled Potato Slices
Recipe Type: Side Dish
Cuisine: American
Author: Maureen Shaw
Prep time:
Cook time:
Total time:
Serves: 4
These grilled potato slices look great on the plate and are delicious to eat.
Ingredients
  • 4 potatoes
  • 2 tablespoons salt
  • 1 tablespoon sugar (heaping)
  • 5 sprigs fresh rosemary
  • 2 tablespoons olive oil
  • 1/2 teaspoon sea salt
Instructions
  1. Scrub potatoes and slice in 1/2 inch to 3/4 inch slices.
  2. Fill a large saucepan with water, the salt, sugar and 2 sprigs of rosemary and place over high heat until water boils, then add the potato slices and reduce heat to a simmer. Cook potato slices for 15 minutes or until fork tender. Remove from water and place on a plate, brush with olive oil, then set aside to cool.
  3. Preheat BBQ to medium high heat.
  4. When bbq is hot, rebrush slices with olive oil and sprinkle with sea salt, then place oil side down on the bbq.
  5. Cook until the potatoes are browned with nice grill marks. Turn over for a minute or so, then remove to the serving plate.
  6. Drizzle with olive oil and sprinkle with rosemary leaves.
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