A Perfect Side for Meat
by SuperUser Account
Drizzle with oil
- 1½ lbs. of little red gem potatoes
- 3 tbsp. oil
- 1 tsp. dill
- 2 tsp. salt
- 1 tsp. onion powder
- pepper to taste
Rinse the potatoes off and put them in a pot. Fill the pot until the water is just covering the potatoes.
Bring the potatoes to a boil, then turn down the heat and simmer them until they are just tender when poked with a fork or knife. The potato will provide little resistance and then just slide right off the fork or knife.
Drain the potato water (reserve if you are making something that needs gravy). Put the potatoes into a bow large enough to hold them all. Toss the potatoes with the oil and the seasonings. Feel free to get creative and add your own spices here.
Preheat the grill to at least 350°F. It should already be prepared for whatever main dish you are grilling.
Place the potatoes on the warming rack of your grill and cook, turning once or twice, while you make your meal, about 20 minutes. Feel free to baste them with additional oil if it is in the bowl.
Serve hot with your meal, and some sour cream and extra butter on the side.
Most good meals should have a starch with them, potatoes or rice or pasta. That’s just the way we were raised, that is the way the body is fuelled. Everyone, especially those of Irish descent, knows that any good cut of meat needs a potato to go with it. Aaand maybe not just one. These tasty little taters were came about after reading a Ted Reader recipe, his famous Dump Truck ‘Taters that he serves in the back of a toy truck! But I forgot to bring the recipe with me, only remembering the basics principles of it. So these Great Grilled-tatoes were born. These are meant to go onto a grill that you have prepared for cooking other things.