Come summertime, I try to cook as many things as I can outdoors. You must know what that's like. Your grill is a hammer and every single edible thing in the house is a nail. I've been a fan of grilled potatoes ever since the first time I tried them a decade and a half ago, and a well-constructed, bright, fresh, balancedis one of my cookout go-tos. So I have no idea why it took so long to occur to me to put the two together.
After boiling the potatoes to tenderness, I split them in half and toss them with a mixture of herbs and olive oil.the potatoes to get roughed up, so that excess starch gets worked into a paste that forms a thin layer on the surface of the potatoes. As the potatoes grill, this starch will provide an extra level of crispness, thanks to the increased surface area it adds.
By the time you flip the potatoes a few minutes later, there should be areas that are shatteringly crisp and nicely charred. Originally I started by making a quick dressing made with lemon juice, olive oil, garlic, and chopped herbs, along with shallots and sliced scallions. Then I took a look at those lemons in my hands. With the grill running, those lemons started looking an awful lot like nails to me.*Yes, I mean that in both senses of the word.
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