About the salt. Remember, kosher salt is half the concentration of table salt so if you use table salt, use half as much. Click here to read more about salt and how it works.Optional. Add 2 tablespoons fresh chopped parsley for garnish.Optional. Amp up the flavor by substituting chicken stock for the water.Blue or green garlic? Sometimes fresh garlic will turn blue when cooked in acids like lemon juice. If you notice blue flecks, don't worry: they will brown when the water evaporates, and the flavor will not be altered.
Prep. Peel the potatoes and rinse them. Cut into wedges or chunks about the size of your thumb (2" x 1").
Bake. Dump everything into a baking pan large enough to keep the potatoes in a single layer. Don't use an aluminum pan because it can react with the acid in the lemon juice. A dark colored baking pan will brown the potatoes better than a stainless steel pan. Cover the potatoes with water. Place it over direct heat on your grill, medium heat, or place the pan on a side burner or indoor range top burner about medium heat. Don't cover the pan, but close the lid on the grill so it heats from all sides. Let 'er boil uncovered for about an hour or until all the liquid has evaporated. Keep an eye on it.
Fry. When the water disappears, the heat will rise and the potatoes will begin to fry and brown on the bottom. Move the pan to the indirect side and stay right there. Prevent the potatoes from burning and help them brown on all sides by rolling them around with a spatula. Scrape the bottom so they don't stick. Taste them and if they are undercooked, add another cup of water. Total cooking time is 45 minutes to an hour, depending on the size of the potato chunks.
Serve. Serve immediately.
Optional. When there is still a bit of water left, add 3 tablespoons dried onion flakes (not onion powder). Don't add them too early or they will get gummy and blacken.
Meathead - Founder and publisher of AmazingRibs.com, Meathead is known as the site's Hedonism Evangelist and BBQ Whisperer. He is also the author of the New York Times Best Seller "Meathead, The Science of Great Barbecue and Grilling", named one of the "100 Best Cookbooks of All Time" by Southern Living.
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