Crispy Egged Potatoes

SkySaw

I really enjoy cooking potatoes like this on the Egg. They cook in 4-7 minutes per side, so this is also a quick way to make them.

Slice a bunch of yukon gold (or any other) potato lengthwise into 1/8 inch slices. Put them in a bowl and mix with a bit of salt and olive oil. The trick to getting these to work out is to use a fair amount of olive oil, so don't hold back. I've never measured, but I figure around 1/4 cup for 5-6 small potatoes. Enough so that when you mix it up, each slice of potato is nicely covered. The photo shows potatoes cooked with just oil and salt, but you can also throw in 1-2 teaspoons of balsamic vinegar with the oil, and it is amazing.

Set up is on main grid, fire at 350º. I used to cook these at 400º for 4 minutes per side, but you need a really even fire for the potatoes to get cooked evenly. It's a lot easier to do them at 350º for about 6 minutes per side (the ideal is a fairly small fire - not a lot of lump).

They come out crispy, but lose their crispiness if you let them hang around for more than 10 minutes or so. So my suggestion is to cook these last and bring them straight to the table ready to eat.

If you can grill a head of garlic over the course of your meal prep, and have some fresh chives on hand, you can mix the roasted garlic and chives to serve with the potatoes, and it's pretty darn good!

While I can get white potatoes crispy, I have not figured out how to get sweet potatoes crisp. If anyone has a lead on that, please fill me in.

Matt

SkySaw --

I slice sweet potatoes about 1/2" thick, par cook them for a minute or two in salted water, then toss them in olive oil, kosher salt, ground ancho chile, and a little bit of homemade smoked hot ground chile. They crisp up nicely when grilled.

Matt