Better Than Bobby Flay Grilled Potatoes
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 or duck fat and onto 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!
Serving Size 1/2 cup
- Amount Per Serving
- Calories 429
- % Daily Value *
- Total Fat 4g7%
- Saturated Fat 0g
- Cholesterol 0mg
- Sodium 1403mg59%
- Potassium 10mg1%
- Total Carbohydrate 30g10%
- Dietary Fiber 24g96%
- Sugars 12g
- Protein 35g70%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Peel potatoes and cut into Fairly Thick slices
Coat with Canola Oil or Duck Fat Spray
Season with Salt and Pepper
Preheat grill to medium heat- about 450°F at the GrillGrate surface
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.
PRO TIP: It's OK to use your hands to reposition potatoes! Spray occasionally with Duck Fat Spray. Use your instant read thermometer to get a feel for doneness by how easily the probe inserts into the potato. It will be 175-190°F when ready.
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!