Grilled Herbed Potatoes
Next time you grill, try these wonderfully flavorful potatoes. I sometimes make twice as many as normal, since they are best eaten hot, right off the grill, and that's when half of them disappear.
Cook these zesty potato slices over hot coals until soft in the center but golden brown on the outside. As such, they are ideal to cook when you are waiting for the coals to cool enough to cook your chicken or meats. Serve them hot and crispy, reheating them on the coals if necessary.
4 medium russet potatoes, cleaned
1/4 cup corn oil
4 tablespoons menudo spices*
salt, to taste
1/4 cup diced red onion (optional)
*NOTE: Menudo spices are found in cellophane packets in the Mexican spice section of major grocers. Italian seasoning or other dried herbs may be substituted.
Slice the potatoes lengthwise into 1/4 inch thick pieces. Pour the oil into a shallow baking dish. Place the potato slices in the oil, turning to coat both sides. Crush the menudo or other herb mixture over the potatoes, turning them to coat thoroughly. Be liberal with the herbs, as most will fall off during cooking.
Let the potatoes sit for anywhere from 15 minutes to 1 hour before grilling. Add salt to taste just before grilling. Cook the potatoes close to the coals when the coals are bright and glowing red. Grill one side for 3 to 5 minutes, then turn over and grill the other side until the potatoes are browned on the outside but soft in the middle. Serve hot. If not serving right away, tent with foil to keep warm, then place them on the grill again to crisp up just before serving. If desired, sprinkle the potatoes with diced red onion before serving.
© 1998, Katherine Heyhoe. All rights reserved.
Copyright © 1998—the electronic Gourmet Guide, Inc. All rights reserved.