Crispy Wolfpack Potatoes
Melissa Pasquinelli, Interim Dean of the College of Natural Resources
Prep Time
15 to 20 mins (plus 10 mins steaming/cooling time)
Cook Time
18 to 24 mins
Ingredients
- 3 pound(s) Yukon Gold potatoes
- 1 tablespoon(s) salt (optional)
- 1/4 cup(s) avocado oil (or extra virgin olive oil)
- Seasonings of choice
- Additional salt, herbs, or extra seasoning for finishing (optional)
Instructions
1. Scrub the potatoes well and cut them into even 1/4-inch thick rounds with the skins left on.
2. Boil the potato slices in a large pot of salted water for 6 to 8 minutes, until a fork just begins to pierce the edges while remaining firm enough to hold their shape.
3. Drain the potatoes immediately and arrange them in a single layer on a clean towel or cooling rack to steam and cool for at least 10 minutes.
4. Transfer the cooled, dry potato slices to a large bowl, add the oil and desired seasonings, and gently toss with a spatula until evenly coated.
5. Store in a transport container and keep chilled until ready to grill.
6. Preheat a gas or charcoal grill to medium-high heat, then clean and lightly oil the grates.
7. Arrange the potato slices in a single layer on the grill grates, leaving space between them.
8. Grill for 6 to 8 minutes per side until tender throughout and marked with dark grill lines.
9. Remove from the grill, finish with additional salt, herbs, or seasoning if desired, and serve immediately.
2. Boil the potato slices in a large pot of salted water for 6 to 8 minutes, until a fork just begins to pierce the edges while remaining firm enough to hold their shape.
3. Drain the potatoes immediately and arrange them in a single layer on a clean towel or cooling rack to steam and cool for at least 10 minutes.
4. Transfer the cooled, dry potato slices to a large bowl, add the oil and desired seasonings, and gently toss with a spatula until evenly coated.
5. Store in a transport container and keep chilled until ready to grill.
6. Preheat a gas or charcoal grill to medium-high heat, then clean and lightly oil the grates.
7. Arrange the potato slices in a single layer on the grill grates, leaving space between them.
8. Grill for 6 to 8 minutes per side until tender throughout and marked with dark grill lines.
9. Remove from the grill, finish with additional salt, herbs, or seasoning if desired, and serve immediately.