My grilled potatoes

[Richard Chrz]

Dice up the needed amount of russet potatoes in varying degrees of sizes (offers different crunch textures), soak for an hour in cold water. Strain and then coat them with peanut oil. And liberal amounts of salt and pepper. I use a carbon steel paella pan, but any pan on a grill will work. Get it up to heat and season pan with more peanut oil I run my Weber kettle around 350, with most of the fire in the center of the grate. I then put the strained potatoes into pan, Maybe weight 20 minutes and check on them. They may not want to release yet,but, if you have a skinny fish spatula, or a wooden spoon. Depending how stuck, I may add a bit of oil, but, reality is, the pan will release it when it is ready, if it is seasoned. But, I cook these for about an hour on that temp level, stirring them 2-3 times maybe. When they are cooked, I take them off, stoke the fire, put the pan back on, and put a fair amount of butter and then then the minced herbs from our garden, and let them finish for a bout 5 minutes on that high with butter, stirring often. It’s like 5 minutes of work on the front, & five minutes on the end. The hour in the middle is just easy time with family and friends. We often top with grated parm or Asiago as well. Often we will add onions, or peppers, left over chuck or brisket and eggs. Etc..

[Greygoose]

Lookin’ good !!!
I’m in,,,,

[Steve B]

I’m thinking a 12oz ribeye and 4-6 sunny side up eggs to go along with those taters.
Why do I keep doing this to myself. 🤦🏼
No wonder there’s a paper towel shortage. Gotta keep cleaning my phone and the drool off of me. 😁

[Richard Chrz]

Steve B

like this?

[Steve B]

A few more eggs and that’s For The Win. 🙌🙌

[SheilaAnn]

Shut the front door, show off!!

Jk, I 💕 Richard Chrz

[Starsky]

dice up the needed amount of russet potatoes in varying degrees of sizes (offers different crunch textures), soak for an hour in cold water. Strain and then coat them with peanut oil. And liberal amounts of salt and pepper. I use a carbon steel paella pan, but any pan on a grill will work. Get it up to heat and season pan with more peanut oil I run my Weber kettle around 350, with most of the fire in the center of the grate. I then put the strained potatoes into pan, Maybe weight 20 minutes and check on them. They may not want to release yet,but, if you have a skinny fish spatula, or a wooden spoon. Depending how stuck, I may abdd a bit of oil, but, reality is, the pan will release it when it is ready, if it is seasoned. But, I cook these for about an hour on that temp level, stirring them 2-3 times maybe. When they are cooked, I take them off, stoke the fire, put the pan back on, and put a fair amount of butter and then then the minced herbs from our garden, and let them finish for a bout 5 minutes on that high het nd butter, stirring often. It’s like 5 minutes of work on the front, & five minutes on the end. The hour in the middle is just easy time with family and friends. We often top with grated parm or Asiago as well. Often we will add onions, or peppers, left over chuck or brisket and eggs. Etc..

They look awesome but if I let them sit that long without stirring mine would be scorched!

[Richard Chrz]

I may just be getting lucky. I have a carbon steel paella pan from lodge, seasoned, they still want to stick hard T 20 minutes, add a little more peanut oil to make everything loosen up a bit.

[Murdy]

I was looking at a Lodge carbon steel 12 inch skillet the other day, this might push me over the edge to buying it.

[DavidNorcross]

That looks wonderful!

[Richard Chrz]

Here is the one I use, https://www.lodgecastiron.com/produc...-pan?sku=CRS15

I use the heck out of this, on my grills and oven.

[texastweeter]

Chorizo, cheese, and a tortilla!

[Murdy]

And Cilantro and Onions!

[Richard Chrz]

Add peppers, onions, shallots, mushrooms, so many ways to use in left over smoked goodness.

[JeffJ]

The color is absolutely amazing.

[Dan Deter]

Yummy. I'll remember that for an option when I don't want to use the oven,...

[captainlee]

Definitely going to give this a try. Just picked up a London Broil cut from the butcher shop, this would pair well. Thanks for the post.

[jfmorris]

Richard Chrz those look great! I've done grill-fried potatoes on my flat top, and before I had that, on the flat side of Grillgrates on my gas grill. The thing lacking was some smoke - I bet doing it on the charcoal fire adds a nice touch. I may have to fire up my kettle and put some potatoes in the DNG...

[tamidw]

Those look amazing!

[rlozinak]

They look great. Those would definitely not be in my diet...

[Clawbear57]

Those potatoes look amazing . Add some bacon they will be perfect.