Grilled Potato ‘Chips’
Russet Baking Potatoes, scrubbed, sliced about 1/2″ thick
Olive Oil (flavored if you like)
Salt and Pepper, Chopped Fresh Herbs
Heat grill to medium-high. (I do not have a charcoal grill… so all my instructions have to do with your generic minimally-priced propane grill)
Put sliced potatoes into a large casserole and fill dish halfway with water. Cover and microwave on high power for about 5-6 minutes. This gives them a nice head start so you aren’t standing over your grill until the cows come home. Don’t wanna nuke? Grill them without, but know that it will take at least 10-15 minutes longer.
Drain water from potatoes and pat dry with paper towels. Brush or toss carefully with oil, season with salt and pepper, then lay on grill. Give them about 10 minutes, rotating them about 45 degrees to get nice grill marks, then flip them over and grill the other side. Keep the lid closed as much as possible to speed up the cooking.
When they’re tender (you’ll know because you’ll be sampling them and burning both your tongue and your fingers), remove to serving dish. Drizzle with additional flavored oil, fresh herbs, coarse salt and freshly ground pepper.
Then dive in with reckless abandon because they’re freakin’ awesome, even at room temp. Leftovers (yeah, right…) make good home fries for breakfast.