I am a total potato slut. As soon as I see a well-prepared spud, my willpower disappears, and despite my best intentions I can’t control myself from hoovering down everything within arm’s reach. Fresh-cut, extra-crispy French fries (ideally with aioli) top my list, but I’ll devour the tasty tubors mashed, baked, scalloped, gratinéed, or roasted. But when I want the most bang for my buck, I smash ‘em.
6 tablespoons olive oil, divided
16 baby potatoes or 4 russet potatoes, quartered
1/3 cup fresh basil, stems discarded, minced
4 cloves garlic, minced
freshly ground black pepper
Preheat grill to medium-high direct heat.
In a large bowl, add 2 tablespoons olive oil and toss potatoes.
Grill potatoes for approximately 30 minutes, or until cooked throughout and super crispy on the outside (and when I say super crispy, I mean browned and crisped to within an inch of their lives.) Turn occasionally.
While potatoes are cooking, add remaining oil, garlic, and basil to the original bowl. Add roasted potatoes. Use a fork or any blunt instrument to smash potatoes. Do not smash so much that they are totally mashed. Toss thoroughly so that potatoes are coated with oil, herbs and spices, and let the heat unlock their flavors. Season to taste with salt and pepper.
Yield: Serves 4 as a side dish
Active prep: 10 minutes
Grilling time: 30 minutes
Advance work: Garlic, basil and oil can be prepared in a bowl before guests arrive. After potatoes are grilled, the only thing that remains to be done is the smashing
Oven version: Roast potatoes, skin-on on the grill or in a 400°F oven for approximately 30 minutes, or until cooked throughout and super crispy on the outside.