Grilling potatoes is no easy feat. Larger potatoes I sometimes will boil first to avoid charring the outside while waiting for the middle to cook, and the smaller, new potatoes I'll cook over a two zone fire, browning them over direct heat, then moving them to the cool side of the grill to finish up. Even with practice, I often find potatoes a challenge.
Case in point, I was grilling a batch of halved new potatoes for a salad recently using the two zone method. I waited to grill them until the fire burned down to medium, but even then the spuds started to char before I could move them all over to the cool side of the grill. Luckily, the charring wasn't deep, and with the strong vinaigrette and a squeeze of lemon that dressed the salad, they didn't taste off at all. Quite the opposite actually, the light char gave the salad a unique grilled flavor that otherwise may have been lost, and all worries I had of ruining such a beautiful looking salad melted as it slowly disappeared into grateful stomachs during the meal.
Adapted from 101 Cookbooks.
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