Smashed Grill-Roasted Potatoes with Creme Fraiche
Smashed Grill-Roasted Potatoes with Creme Fraiche
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 290
- Total Fat
- 13
- Saturated Fat
- 4
- Carbohydrates
- 41
- Dietary Fiber
- 5
- Sugar
- 3
- Protein
- 5
- Cholesterol
- 15
- Sodium
- 610
- Total: 1 hr 15 min
- Active: 15 min
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 290
- Total Fat
- 13
- Saturated Fat
- 4
- Carbohydrates
- 41
- Dietary Fiber
- 5
- Sugar
- 3
- Protein
- 5
- Cholesterol
- 15
- Sodium
- 610
- Total: 1 hr 15 min
- Active: 15 min
Ingredients
2 pounds Red Bliss potatoes
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/2 cup creme fraiche
Directions
- Prepare a grill using natural charcoal. When the coals are very hot, push them to one side of the grill to create a hot zone for direct grilling and a cooler zone for indirect grilling.
- In a large bowl, toss the potatoes with the olive oil, and sprinkle with salt and pepper.
- Place the potatoes on the cooler side of the grill, close the lid, and cook for about 1 hour, until the potatoes are tender when pierced with the tip of a knife.
- Transfer the potatoes to a cutting board. Use the side of a large knife or the bottom of a heavy drinking glass to flatten each potato into a disk that is about 3/4-inch thick. The skins will split, but the potatoes should stay intact. Drizzle the creme fraiche over the potatoes, sprinkle with salt and pepper, and serve warm.
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bobdbeck
The recipe is only half finished. After the potatos are "smashed" I put them on a baking sheet under a pre heated oven broiler, AFTER putting a nice dot of butter on each and sprinkle a bit of garlic powder on them. Cook for about 3-4 minutes checking that they do not burn. The outcome of crispy potato bits and nicely browned insides is a real treat. Put the creme fraiche or sour creme on just prior to serving.
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