Grilled potatoes are a tasty preparation to accompany second courses of meat such as chicken, or as an appetizer to other dishes.
The realization is very simple, and for those who do not have a garden, it can be done with an electric grill. The potatoes are first boiled, to facilitate grilling, and then sliced to be placed on the intense heat of the grill. The dressing to be made is very simple, made with oil, aromatic herbs and garlic. You can also eat them alone, accompanying them with a pasty and fruity red wine, not aged, but young.
Instructions
- Put the potatoes on the cutting board (1) and start peeling them (2). Meanwhile, put plenty of water in a pot to make it boil, and add salt (3).
- Once the water is boiling, soak the potatoes (4) and cook for about half an hour (5), without crushing them. They must still be slightly compact. Then drain (6) and let it cool.
- Put the boiled potatoes on the cutting board (7) and cut them (8) into slices of about three millimeters thick. Then leave them on the chopping board (9).
- Take the electric grill and fill the water tank (10) until you reach the limit marked on the bottom. Turn on the grill at maximum power and take the slices one by one (11) and place them on the grill (12) to cook them about ten minutes on one side.
- When the potato slices have cooked on one side, turn them over (13) on the other side and cook for another ten minutes. Meantime peel the garlic clove (14) and cut into slices (15).
- Put the garlic on a saucer (16), and take a glass container to start putting the ingredients. Put the garlic (17) into pieces and then pour over seven or eight tablespoons of extra-virgin olive oil (18).
- Then add the dried thyme (19) and rosemary (20), stirring gently. Meanwhile the potatoes will be cooked, and then you can put them in oil (21) to make them aromatize.
- Once all the potatoes are put in the container, add a little oil (22) up to cover them, and turn them gently (23). Let them rest a little before to serve (24) while they are still warm.
