Fried New Potatoes
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 515
- Total Fat
- 38
- Saturated Fat
- 5
- Carbohydrates
- 42
- Dietary Fiber
- 6
- Sugar
- 2
- Protein
- 5
- Cholesterol
- 0
- Sodium
- 658
- Total: 30 min
- Active: 30 min
Ingredients
Extra-virgin olive oil, for the potatoes
2 pounds baby Yukon potatoes
Kosher salt and freshly cracked black pepper
4 cloves garlic, sliced
Flakey salt, for serving
Chopped fresh dill, for serving
1 lemon, for serving
Directions
- Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
- Place a heavy-bottomed Dutch oven over direct heat. Add a drizzle of olive oil along with the potatoes. Season with salt and pepper and add the garlic. Cook, stirring occasionally, until golden brown on all sides, 5 to 7 minutes. Add enough water to cover the potatoes halfway, close the grill and steam until the potatoes are cooked through and the water has evaporated, 10 to 12 minutes.
- Lightly smash the potatoes with a potato masher and drizzle with more olive oil. Cook until the potatoes are crispy on the bottom, about 5 minutes. Serve sprinkled with flakey salt and dill and a squeeze of lemon.
- (Alternatively, you can cook the potatoes over medium-high heat on a stovetop.)