Grilled Baby Potatoes

From the book Cooking for the Week by Diane Morgan, Dan Taggart, and Kathleen Taggart

Serves

Introduction

Grilling potatoes is ridiculously easy and lends a smoky flavor to the little tubers that is unlike anything else. What you don’t eat at one sitting becomes leftovers for salads, hashes, scrambles, and meals of all kinds. If you don’t want to grill them, see Cook’s Note.

Ingredients

	3⅓	lb. unpeeled baby red or white potatoes (about 32)
	3	Tbsp. olive oil
	¼	tsp. salt (approximately)
	~	Dusting of freshly ground pepper

Steps

Prepare the grill with a hot fire. In a medium bowl, toss the potatoes with the oil, salt, and pepper. Place them on the grill, cover, and cook for about 10 minutes. Turn, cover, and cook for about 10 minutes more, until easily pierced with a knife.

Notes

Serves 4, with 12 potatoes reserved for Skillet Scramble of Grilled Potatoes and Asparagus. Set aside 12 potatoes to cool and serve the rest. Wrap and refrigerate the reserved potatoes.
To bake the potatoes instead of grilling them, spread them in a shallow baking dish and bake for about 35 minutes in a preheated 350°F oven.

This content is from the book Cooking for the Week by Diane Morgan, Dan Taggart, and Kathleen Taggart.