27
Apr
Who’s hungry? Well I am. And it’s grilling season so here’s a little tidbit from the Blackberry Farm Cookbook to whet your appetite.
Grill Roasted Potatoes
Olive oil or butter is always tasty on smoky roasted potatoes, but here the rich, subtle tang of crème fraiche is enough to make you greedy. We generally make twice as many potatoes as we think we might need.
4 pounds red bliss potatoes
1 cup crème fraiche
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1. Prepare a grill using natural charcoal. When the coals are very hot, push them to one side of the grill to create a hot zone for direct grilling and a cooler zone for indirect grilling.
2. Place the potatoes on the cooler side of the grill, close the lid, and cook for about 1 hour, until the potatoes are tender when pierced with the tip of a knife.
3. Transfer the potatoes to a cutting board. Use the side of a large knife or the bottom of a heavy drinking glass to flatten each potato into a disk that is about ¾ inch thick. The skins will split, but the potato should stay intact. Drizzle the crème fraiche over the potatoes, sprinkle with salt and pepper, and serve warm.
