Cooking Lesson #463: Outdoor Barbecued Potatoes

…from the California Kitchen

How you doin’? I moved into my new home and one of my first purchases was a brand-new barbecue. For the last 4 or 5 years I was confined to the use of my indoor grill.  Don’t get me wrong, I really like my Phillips grill, but it doesn’t produce the flavor I get from ‘cuing’ outdoors.
 
I was tired of eating ordinary baked potatoes—the old-fashioned way with gobs of butter and salt, so I created this simple recipe to put a little twist on them. My family and friends love them, and I hope you do too.
 
Prep time:  5 minutes
Cook time:  30 minutes
Yield:  4 to 6 Servings
 
Ingredients 
4 large baking Russet potatoes, halved
5 tablespoons melted unsalted butter
2 teaspoons freshly ground black pepper
2 teaspoons garlic powder
2 teaspoons dried rosemary
1 teaspoon kosher salt
 
Directions

1. Place the potatoes into a large pot with water to cover. Bring to a boil and cook over medium-high heat for about 10 minutes, or until fork tender.
2. Preheat the grill to medium-high heat. Drain potatoes well and toss with a few tablespoons of melted butter, garlic powder, black pepper, rosemary and salt to taste.
3. Place the potatoes skin-side down over indirect heat on the grill for about 15 minutes.
4. Turn the potatoes, brush with melted butter and cook until you see some grill marks.
5. Remove potatoes to a serving plate and sprinkle salt and the remaining melted butter mixture.

ChefSecret:  You can easily make it a vegan side dish by substituting olive oil for the melted butter.

Quip of the Day:  Do you know what a potato’s favorite horror film is? The Silence of the Yams.
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