There is nothing better than coming home from a long day in hell, I mean – at the office, to the wonderful aroma of the grill all fired up and ready to go. Tonight we’re having steak that’s been marinated in a little bourbon and worcestershire sauce along with balsamic vinaigrette crimini mushrooms and roasted yellow potatoes.
Roasted potatoes are the way to go if you’re grilling – they don’t need much in the way of butter, salt or other dressings – the smoke from the fire perfumes them in such a way as to make them irresistable. I’ll take a grill roasted potato over mashed, baked or boiled any day – and I love potatoes no matter how they’re prepared.
Doing potatoes on the grill is super easy. Waxy potatoes seem to work better than russets, and we favor the yellow ones. Choose smaller sized potatoes, at a couple of inches diameter so they will roast evenly and not take forever. Wash them well, bu don’t dry them – a bit of moisture will help steam them ever so slightly. Prick the potatoes in a few spots with a fork so they don’t explode during cooking. To serve two people generously, do 12-16 potatoes total. Place them all in an aluminum foil pouch, and place the pouch directly on top of the coals. You can then replace the grill grate and cook your steak and mushrooms (or whatever dinner happens to be at your house) at the same time. They should be done in 15-20 minutes, depending upon how hot your grill is.
Now if you can excuse me, I have to go eat mine. 🙂