In this recipe, thinly sliced potatoes are partially cooked on the stovetop, then layered in a mesh grill pan and cooked on an outdoor grill, which infuses them with enticing smoky flavor.
Recipe courtesy of Williams-Sonoma
- Kosher salt, to taste
- 2 1/2 pounds Yukon Gold potatoes, peeled and sliced 3/16 thick on a mandoline
- 2 garlic cloves
- 8 tablespoons (1 stick) unsalted butter
- 1 tablespoon chopped fresh flat-leaf parsley
- 1 teaspoon chopped fresh thyme
- Freshly ground pepper, to taste
- 1 Bring a large pot of water to a boil over high heat. Salt the water, add the potato slices and cook until they are slightly softened but not completely tender, about 8 minutes. Drain the potatoes well and let cool.
- 3 Prepare a charcoal or gas grill for indirect grilling over medium-high heat.
- 5 Using the side of a chef’s knife, smash the garlic cloves and sprinkle with a generous pinch of salt. Continue smashing and scraping the garlic into a paste.
- 7 In a small saucepan over medium heat, melt the butter. Stir in the garlic paste, parsley and thyme, and season with salt and pepper.
- 9 Spray a mesh grill pan with nonstick cooking spray. Place 2 potato slices in the center of the grill pan, then create 2 separate rings of potato slices: Starting with the inner ring, arrange the slices, slightly overlapping the center slices as well as the previous slice, to create a fanned effect. Then form an outer ring of potato slices, slightly overlapping the inner ring. Brush the first layer of potatoes with some of the garlic-herb butter and season with salt and pepper. Repeat to create a second layer on top of the first one. Brush the top layer with garlic-herb butter and season with salt and pepper.
- 11 Transfer the grill pan to the center of the grill and cover the grill. Cook, basting the potatoes with garlic-herb butter every 10 minutes, until they are tender and browned on top, 35 to 45 minutes.