GRILLED RUSSETS
GRILLED RUSSETS
4 medium sized russet Potatos, cleaned and quartered
3 tablespoons of olive oil (45ml)
1 teaspoon of salt (5ml)
1 teaspoon of pepper (5ml)
Place the quartered Potatos into a pot of boiling water for 5 minutes. Drain and leave to cool to room temperature.
Place Potatos into a sealable plastic bag. Add oil and season with salt and pepper. Shake & Toss.
Preheat the grill to high heat on one side and medium low heat on the other. Sear the outside of the Potatos over high heat for 1 minute per side to get nice char marks. Move them over to medium low heat and turn the high heat side off. Grill for approximately 10 minutes with the lid down.
Yield: 6 servings
4 medium sized russet Potatos, cleaned and quartered
3 tablespoons of olive oil (45ml)
1 teaspoon of salt (5ml)
1 teaspoon of pepper (5ml)
Place the quartered Potatos into a pot of boiling water for 5 minutes. Drain and leave to cool to room temperature.
Place Potatos into a sealable plastic bag. Add oil and season with salt and pepper. Shake & Toss.
Preheat the grill to high heat on one side and medium low heat on the other. Sear the outside of the Potatos over high heat for 1 minute per side to get nice char marks. Move them over to medium low heat and turn the high heat side off. Grill for approximately 10 minutes with the lid down.
Yield: 6 servings
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