Page 61 - Indulgence

Grilled Smashed Potatoes

This has become one of my favorite potato dishes to make when the barbeque is hot.
Simply boil the small potatoes, make the dressing while they boil, flatten them

slightly, crisp on the grill and serve. The fresh garlic mixed with the coarse salt texture
is a crucial addition to the outcome.

Consider pairing with a white wine made from Chardonnay, Sauvignon Blanc or Pinot
Grigio grapes. For reds, a wine made from Pinot Noir, Merlot or Malbec grapes.

12 small red potatoes, scrubbed
1/3 cup extra-virgin olive oil

2 tablespoons fresh lemon juice
4 garlic cloves, minced
Salt and freshly ground pepper

In a large saucepan of boiling salted water, cook the potatoes
until just tender, about 12 minutes. Drain and let cool. Using a
heel of your hand, slightly flatten each potato; be careful to keep

the potatoes intact.

Prepare barbecue (medium-high heat). Whisk oil, lemon juice and

garlic in small bowl. Season dressing to taste with salt and
pepper. Brush the potatoes generously with the dressing and
sprinkle with Kosher or other coarse salt.

Grill the potatoes until crisp and browned, about 3 minutes per
side.

Serve at once.

Make Ahead: The smashed boiled potatoes can be refrigerated

for up to 3 days. Just bring the potatoes to room temperature
before grilling.

Yield: Serves 6