Recipe courtesy of Gabriele Corcos and Debi Mazar
Show: Extra Virgin
Grilled Potatoes
Total:
35 min
Active:
10 min
Yield:
4 to 6 servings
Level:
Easy
Total:
35 min
Active:
10 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

  • 2 pounds large russet potatoes, cubed
  • Kosher salt
  • 2 cloves garlic, smashed
  • 1/3 cup extra-virgin olive oil
  • Freshly ground black pepper

Directions

Preheat grill to medium-high heat.

Add the potatoes to a large pot and fill with enough cold water to cover. Bring to a boil and add salt. Cook the potatoes until just tender. Drain well. 

Add the cooked potatoes to a large bowl and season with salt and pepper. Divide the potatoes between sheets of tin foil and wrap well. Place on grill and cook until the potatoes are very tender, about 10 minutes.

Categories:

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