Recipes
Fire Roasted Skewered Potatoes
The high, dry heat of the grill creates a golden, crispy exterior, while parboiling keeps the centers soft and creamy — the perfect contrast in texture. Serve with plenty of Red Chimichurri on the side.
Serves 4 (Yields: 4 skewers)
Ingredients
Directions
Ingredients
- ½ cup salted butter or extra virgin olive oil
- Freshly ground black pepper
- 2 tablespoons finely chopped fresh oregano or parsley
- 1 lemon, quartered
- Flaky salt, optional
- Spicy Red Chimichurri
Directions
Place the potatoes in a large pot and cover with cold water by 2 inches. Add 3 tablespoons of salt and bring to a boil. Cook until just tender — when a skewer inserted into the center meets no resistance — about 15 minutes. Drain well and spread the potatoes out on a sheet pan to cool. Refrigerate for at least 2 hours and up to 48 hours before grilling. The potatoes must be fully chilled before skewering to hold their shape on the grill.
Prepare the grill for direct cooking over a hot fire, about 500°F - 550°F.
Thread the potatoes lengthwise onto four 12- to 14-inch flat metal skewers, dividing them evenly. Use a pairing knife to make 3 parallel crosswise cuts into one side of each potato, stopping when the knife blade reaches the skewer; leave the second sides of the potatoes uncut. Brush the potatoes on all sides with half of the melted butter or oil and season well with salt and pepper.
Place the skewered potatoes over direct heat and cook, turning occasionally, until browned all over, 5 to 7 minutes.
Serve with Red Chimichurri (we made that sauce to go with these potatoes) on side or remove the potatoes from the skewers to a bowl and toss with some of the chimichurri, lemon, oregano and salt.