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Crispy Grilled Potatoes


Yield: 4 - 6 servings as a side dish or 8 - 10 as an appetizer.

Ingredients


  • 2 pounds Idaho Potatoes, well scrubbed
  • 3 tablespoons olive oil
  • 1 medium garlic clove, peeled
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper


Directions


  1. Immerse potatoes in large saucepan of boiling salted water and boil for 20 minutes, depending on their size or until they are still slightly firm. Drain and cool.
  2. Slice the potatoes in half lengthwise and then cut the potato halves into 1-inch slices. Carefully place the potato pieces on metal skewers.
  3. In small saucepan combine the olive oil and garlic and bring to a simmer on medium heat. Add salt and pepper. Remove the garlic clove.
  4. When ready to grill, prepare barbecue for medium heat grilling. Place potatoes on grill and baste with oil mixture. Grill about 8-10 minutes on each side or until the potatoes are brown and crisp on the outside and tender throughout. Serve with salt and pepper if desired.


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