Grilled Potatoes

  • 2 pounds small yellow or red potatoes
  • Sea salt and freshly ground black pepper
  • Extra-virgin olive oil, for drizzling

  1. Place the potatoes in a large pot and cover with cold water by 1 inch. Stir in 1 teaspoon of salt. Bring to a boil, then reduce the heat and simmer, uncovered, until fork-tender, 10 to 15 minutes (they’ll finish cooking on the grill). Drain the potatoes and, when cool enough to handle, cut in half lengthwise.
  2. Preheat a grill or grill pan to medium heat.
  3. Toss the potatoes generously with olive oil, salt, and pepper. Grill cut-side-down for 5 to 6 minutes, or until char marks form. Flip and cook 5 minutes more until the potatoes are tender and well-charred. The time will depend on the size of the potatoes.
  4. Season to taste with more salt and pepper. See additional seasoning and sauce options in the post above.
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