Grilled Smashed Potatoes
There’s nothing like the fire-licked crispy skins on this side dish to wow dinner companions.
Frequently Asked Question: Why in the world do you put recipes on a DIY site?
Answer: Well, because we can, and we like grilling out!
1½ lb. small organic potatoes, such as red-skinned, Yukon Gold, or fingerling
1 tablespoon extra-virgin olive oil, plus more for brushing
Kosher salt and freshly ground black pepper, to taste
2 tablespoons rosemary leaves
1. Set a steamer basket over an inch of water in a wide saucepan. Bring to a simmer, add the potatoes to the basket, cover the pan, and steam gently over medium heat for 20–25 minutes, or until just tender enough to insert a paring knife easily in the center. Remove the basket from the water and set aside until just cool enough to handle.
2. Gently press the potatoes between your palms, just enough to break the skins and flatten slightly. Set on a baking sheet. Drizzle with 1 tablespoon olive oil and season with salt and pepper. Turn to coat evenly. (Potatoes can be left at room temperature for a few hours or refrigerated for later cooking.)
3. Prepare a grill for direct grilling at high heat. Place a grill pan or basket on grill to preheat. Transfer potatoes to grill pan and cook for 8–10 minutes on each side, turning occasionally. Brush with more oil if they seem dry. In the last 5 minutes of cooking, sprinkle the potatoes with rosemary leaves.
4. Transfer the potatoes to a serving dish and sprinkle them with salt. Serve immediately.
The original article: http://www.rodalesorganiclife.com/food/grilled-smashed-potatoes