I never really expected much out of Grilled Potato Slices. Early in my grilling career I wanted to create some kind of french fry, minus the ‘fry’. This is the overly simple result.. and its a hit.
- Idaho (baking) potatoes
- Olive oil
Scrub, and slice potatoes to about 1/4″ thick. Lay on a plate, and drizzle with olive oil. Sprinkle with salt and pepper.
On a HOT grill – lay the slices over the fire. Cook several minutes on first side. After about 4 minutes, check – if browning, flip, and cook equally on the other side until brown. These potatoes cook much longer than regular vegetables, so be patient.
- The thicker the cut, the longer the cook time – and vice versa. 1/2″ cuts will take too long – the outsides will brown before the middle is cooked. Thinner slices can be done, but will burn easily.
- Large potatoes are best, so you don’t lose them into the fire.