Photo: Grilled Yukon Gold Potatoes with Thyme and Garlic Recipe
Ingredients
- 4 large Yukon gold potatoes
- 2 tablespoons freshly chopped thyme leaves
- 2 teaspoons minced garlic
- 3 tablespoons extra-virgin olive oil
- Gray salt and freshly ground black pepper
Directions
Before grilling the potatoes, blanch them. Put the potatoes in cold water and add salt. Bring water to a simmer and cook the potatoes until they are tender.
Preheat a grill or grill pan on medium-high heat.
Slice the potatoes lengthwise and add to a large mixing bowl with the thyme, garlic, and olive oil. Season with gray salt and pepper and toss to coat the potatoes well. Grill the potatoes over indirect heat for about 3 to 5 minutes on each side until well marked and fully cooked.
* Guest Recipe
A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens have not tested this recipe and therefore cannot make representation as to the results.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 4 reviews
By bammd
Marietta, GA
on January 23, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This recipe works well. The cook time listed is short as it doesn't include the 40 min blanch time. The result is wonderful with no changes. Grill over indirect or better, medium heat as when I first did these over indirect heat, 8 minutes was not enough. Great alternative for potatoes.
By 2Lowd
Marion, AR
on May 30, 2009
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I made this tonight..... I used red potatoes.....I loved the flavor! It was fantastic! Next time, I'll make more so I can use it on my bread as well.
By amoreena9999_90...
toronto, ON
on May 28, 2008
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I loved this recipe! It's great as is, or as a base for a potato salad. We used the leftovers for breakfast the next morning and they were great too. I've often used rosemary instead of thyme, and it's just as delicious.
Read all 4 reviews