When cooking a main dish over indirect heat, I'm often left in a quandary over what to do for a side. With half the grill taken and the lid needing to stay closed, I find myself left with two options—make a side off the grill or find something that can be grilled in the few minutes after the main is done and before it gets cold. The later scenario isn't always an easy one to tackle, leaving quick-grilling foods like asparagus and summer squash over used, but I've found with these smashed potatoes, a combo cooking off and on the grill can be a great way to go.
While I had a planked pork tenderloin going on the grill, I boiled a pot of small potatoes until tender. Once cooled enough to handle, I gave them a light smash following by a brush of olive oil and sprinkling of salt, pepper, and rosemary. When the pork was done and set to rest, the potatoes went on the grill, and over direct heat, got a nice crisp crust in just about five minutes per side, finishing at the exact right time the meat was ready to slice.
Just because these were pretty quick and simple to put together, didn't make them any less impressive. The crackling of the skin was a great contrast to the creamy innards, with the rosemary adding a nice fragrance and flavor. The best was when a nice piece of charred potato skin was mixed in, giving a hint of grill that made these such a nice use of the remaining heat that may have otherwise gone unused.
- Yield:serves 4
- Active time: 20 minutes
- Total time:1 hour
Scrub potatoes and place in a medium saucepan. Add cold water to completely cover potatoes. Bring water to a boil over medium-high heat, add 1 tablespoon kosher salt, reduce heat to a simmer. Cook potatoes until a pairing knife can be slide into center of potato with no resistance, about 20 minutes. Strain potatoes and let sit until cool enough to handle.
Arrange potatoes on a baking sheet. Gently smash each potato with the palm of your hand until split open, but not breaking apart. Brush potatoes with olive oil and season to taste with salt, pepper, and half of the rosemary. Flip potatoes, oil and season second side.
Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover gill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place potatoes on grill and cook until lightly browned and crisped, about 5 minutes per side. Remove potatoes to a platter, sprinkle with remaining rosemary to taste, and serve immediately.