Monday, June 13, 2011
So I have a confession to make. I had never grilled anything on a grill (minus the Georgey Foreman) until last week. It was my first time grilling. Can you believe it? My hubs always grills for us. But the last couple weeks, he has gotten home way too late, and I couldn't hold out for my grillin' to be done. So I fired up our ol' grill, put on some goggles, grabbed the tongs, and headed out on a mission. Meanwhile, the two kids are running amuck outside, inside, wherever, as I'm crazily trying to grill, keep them safe, and find some plates to put the finished product on. (Whoever thinks to bring out clean plates? I didn't!) My conclusion: Food on the grill cooks way fast and tastes way good. I think I love it. Now as a grill expert (wink, wink), I am always looking for new things to grill. These potatoes were a great twist off the traditional french fry that's not going to clog your arteries with grease. (Although, they are drizzled with butter. You've got to live a little. Right?) They are a great side dish for our Spiced Up California Burgers or my favorite Gourmet Burgers.
Large Idaho or russet potatoes, cut into 3/4-inch slices
1/2 stick melted butter
1/2 teaspoon House Seasoning, recipe follows
Preheat and grease grill. Boil potatoes in water for 6 minutes, until slightly cooked but raw in center. Strain potatoes in a colander. Place potato slices on grill. Using a pastry brush, apply butter and sprinkle each slice with House Seasoning. Grill potatoes slices for 4 to 5 minutes and flip slices, repeating with butter and House Seasoning. Cook until grilled through.
2 Tablespoons salt
1/2 Tablespoon black pepper
1/2 Tablespoon garlic powder
Combine ingredients in a small bowl.
Recipe Source: Paula Deen
Linked to: Made it on Monday