Here’s another recipe that just grills better with GrillGrates!  Bobby Flay calls for boiling the potatoes for 15 minutes, then let them cool, then cut into thick slices and onto the grill.  Pre-cooking is time consuming (it takes a while for potatoes to cool down) and unnecessary with GrillGrates- just slice, coat with canola oil and to the grill!  To be fair we tried it Bobby’s way too. The potatoes were not as crispy as grilling them completely on the grill.  This is a good recipe made better with GrillGrates and makes a great side for many meals.  Just give the Potatoes a head start- they’ll need about 20-30 minutes on the grill to become extra golden brown and crispy!

Bobby Flay’s Salt-and-Vinegar Potato Chips”

Ingredients:

Four Medium Yukon Gold Potatoes- scrubbed
Canola Oil
Salt and Black Pepper
Malt Vinegar
Fine Sea Salt

Preparation:

Cut into Fairly Thick slices
Coat with Canola Oil
Season with Salt and Pepper

Grilling Instructions:

Place potatoes on GrillGrates and leave for 5-7 minutes
Using The GrateTool ‘lift and twist’ the potatoes and leave for another 5-7 minutes
Turn potatoes and wait at least another 7 minutes before turning again.
Allow potatoes enough time to get golden crispy brown.
Remove and form an even layer on a plate

Drizzle Malt Vinegar and sprinkle with sea salt.
A deliciously easy side that can become a grilled staple!