Smashed Grill-Roasted Potatoes with Creme Fraiche

Name: Smashed Grill-Roasted Potatoes with Creme Fraiche
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT1H15M0.000S
Yield: 4 servings
Ingredients: 2 pounds Red Bliss potatoes; 2 tablespoons extra-virgin olive oil; Kosher salt and freshly ground black pepper; 1/2 cup creme fraiche

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Level: Easy

Total: 1 hr 15 min
Active: 15 min

Yield: 4 servings

Level: Easy

Total: 1 hr 15 min
Active: 15 min

Yield: 4 servings

Ingredients

2 pounds Red Bliss potatoes

2 tablespoons extra-virgin olive oil

Kosher salt and freshly ground black pepper

1/2 cup creme fraiche

Directions

Prepare a grill using natural charcoal. When the coals are very hot, push them to one side of the grill to create a hot zone for direct grilling and a cooler zone for indirect grilling.
In a large bowl, toss the potatoes with the olive oil, and sprinkle with salt and pepper.
Place the potatoes on the cooler side of the grill, close the lid, and cook for about 1 hour, until the potatoes are tender when pierced with the tip of a knife.
Transfer the potatoes to a cutting board. Use the side of a large knife or the bottom of a heavy drinking glass to flatten each potato into a disk that is about 3/4-inch thick. The skins will split, but the potatoes should stay intact. Drizzle the creme fraiche over the potatoes, sprinkle with salt and pepper, and serve warm.