Grilled Smashed Potatoes

1. 1

   In a large saucepan of boiling salted water, cook the potatoes until just tender, about 12 minutes. Drain and let cool. Using the heel of your hand, slightly flatten each potato; be careful to keep the potatoes intact.

2. 2

   Light a grill. In a small bowl, whisk the olive oil with the lemon juice and garlic. Season with salt and pepper. Brush the potatoes generously with the dressing and sprinkle with salt.

3. 3

   Grill the potatoes over a medium-hot fire until crisp and browned, about 3 minutes per side. Serve at once.

4. 4

   Make Ahead: The smashed boiled potatoes can be refrigerated for up to 3 days. Bring the potatoes to room temperature before grilling.

* Per serving · 4 servings · Values may vary.

No additional tips available.