I got a grill recently.
A real grill.
A big girl grill.
Not the little propane camping grill I’d been using for the past 2.5 years.
A real, honest-to-goodness, black steel grill with multiple cooking decks, a side burner and a warming plate.
Since then, I’ve been grilling everything that can move, or can’t move, as the case may be.
I’ve been having so much fun experimenting with this fun, delicious, healthier cooking style.
Last night, I tried my hand at potatoes.
Potatoes, while they come from the ground, are one of those foods that are somewhere in between healthy and unhealthy. Surely, it’s not healthy to fry them, but they can’t be all bad if they possess a ton of potassium and fiber.
They’re certainly not something you expect to grill.
If you parboil the average Yukon Gold potato, you’re into grilling gold.
2 large Yukon gold potatoes, sliced into ¾-inch rounds
2 Tbsp extra virgin olive oil
2 Tbsp seasoned salt
2 Tbsp parmesan cheese
Slice potatoes, drop into a large pot of boiling water and boil until softened, about 7 minutes or until fork tender.
Drain. Let cool.
Toss potatoes with extra virgin olive oil and sprinkle with seasoned salt.
Grill over medium-high heat about 3 minutes per side.
Remove from grill. Sprinkle with parmesan cheese. Let stand for about 2 minutes.
Nutritional Information: Calories Per Serving: 141, Calories from Fat: 64, Fat: 7 g (1 g Saturated Fat), Cholesterol: 0 mg, Sodium: 2286 mg, Carbohydrates: 18 g, Fiber: 2 g, Sugar: 1 g, Protein: 2 g