Makes
About 2 pounds (907.2 g)Ingredients
Method
- First, read my article on The Science of Potatoes.
- Prep. Wash the potatoes thoroughly, scrubbing them with a scrubby sponge. Make sure you get all the soap out of the sponge, please. Cut out any bad spots or growing eyes, but leave the skin on. Cut them in half and then cut the big chunks smaller so they are about the same size.
- Cook. Bring the water to a hard boil. Add the salt and stir until dissolved. Add the taters, being careful not to splash yourself. Boil until a fork slides in and out of a potato with ease, about 20 to 30 minutes.
- Fire up. Preheat the grill with a 2-zone fire for indirect cooking.
- Pour the potatoes into a strainer or colander in the sink. Put the hot pot back on the burner and turn the heat down to medium. Immediately add the butter and melt it. Add the garlic to the melting butter and let it cook for about 2 minutes, then add the potatoes. After the potatoes add the fresh herbs. If you only have dried herbs, add them to the butter with the garlic a minute or two before the potatoes so the oil will moisten them flakes and extract the flavors.
- Now toss them on the grill over the medium part of the fire and roll them around until golden and crispy on all sides.
- Serve. Serve hot, although they will stay warm for quite a while.
Notes
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-ins. 1/4 teaspoon paprika for color and 4 strips of bacon, crumbled.