Years ago Mom gave me a wonderful recipe for small red potatoes. I saw it later in a magazine and they called them volcano potatoes. Whatever they're called, they're a very easy, delicious way to fix potatoes. And, since Connie's not a fan of plain potatoes, I'm always careful to fancy them up a bit.
I thought potatoes would be perfect with the Beer Buttered Pork Tenderloin for Kara's birthday. Why? Because the tenderloin had a yummy, cider/beer sauce that'd be perfect on potatoes. But, alas, I had a pumpkin cheesecake in the oven at 350. These need to roast at 500. What to do? How about a grill basket? Might work. After all, the whole theory is to take some of the wonderful soft, fluffy potato and make some interesting crispy edges. And a grill's pretty wonderful at crispy edges!!
Yes, it did. Just fine. In fact, they were so good I made a second batch the next evening!
Smashed Grilled Potatoes
Ingredients:
small red potatoes
olive oil
herbs of choice (I used Penzey's Mural of Flavor the first time and a New Orleans mix the 2nd))
grated cheese of choice (I used Romano)
Directions:
Boil the potatoes until they are soft enough to squish. Put them in a grill basket.
Squish them (a potato masher works well) then drizzle them well with olive oil and sprinkle with herbs. Top with a bit of grated cheese.
Put them on the grill right along with the meat.
