Grilled Potatoes with Oregano and Lemon on a Gas Grill
By America's Test KitchenPublished on May 15, 2008
Time
1 hour
Yield
Serves 4
Ingredients
Vegetable oil for cooking grate4 tablespoons olive oil 3 medium garlic cloves, minced or pressed through garlic press (about 1 tablespoon)1 tablespoon grated lemon zest 2 tablespoons plus 2 teaspoons chopped fresh oregano leaves Kosher salt 2 pounds Red Bliss potatoes (about 18), scrubbed, halved, and skewered according to illustration below (see note)Ground black pepper Lemon wedges
Before You Begin
This recipe works best with small potatoes that are about 1 1/2 inches in diameter. If using medium potatoes, 2 to 3 inches in diameter, cut potatoes into quarters. If potatoes are larger than 3 inches in diameter, cut each potato into eighths. Since potatoes are cooked in microwave, use wooden skewers.
Instructions
- Turn all burners to high, cover, and heat grill until very hot, about 15 minutes. Scrape grate clean with grill brush; dip wad of paper towels in vegetable oil and holding wad with tongs, wipe cooking grate. Leave primary burner on high and reduce other burner(s) to medium.
- Meanwhile, heat olive oil, garlic, 2 tablespoons oregano, 2 teaspoons lemon zest, and 1/2 teaspoon salt in small skillet over medium heat until sizzling, about 2 minutes. Reduce heat to medium-low and continue to cook until garlic is light blond, about 3 minutes. Pour mixture through fine-mesh strainer into small bowl; press on solids. Measure 1 tablespoon solids and 1 tablespoon oil into large bowl and set aside. Discard remaining solids but reserve remaining oil.
- Place skewered potatoes in single layer on large microwave-safe plate and poke each potato several times with skewer. Brush with 1 tablespoon strained oil and season liberally with salt. Microwave on high power until potatoes offer slight resistance when pierced with tip of paring knife, about 8 minutes, turning them halfway through cooking time. Transfer potatoes to baking sheet coated with 1 tablespoon strained oil. Brush with remaining tablespoon strained oil; season with salt and pepper to taste.
- Place potatoes on hotter part of grill. Cook, with lid down, turning once, until grill marks appear, about 4 minutes. Move potatoes to cooler part of grill; continue to cook with lid down until paring knife slips in and out of potatoes easily, 5 to 8 minutes longer. Remove potatoes from skewers and transfer to bowl with reserved oregano-oil mixture. Add remaining 2 teaspoons oregano and 1 teaspoon lemon zest; toss until thoroughly coated. Serve immediately with lemon wedges.
Time
1 hourYield
Serves 4Ingredients
Vegetable oil for cooking grate
4 tablespoons olive oil
3 medium garlic cloves, minced or pressed through garlic press (about 1 tablespoon)
1 tablespoon grated lemon zest
2 tablespoons plus 2 teaspoons chopped fresh oregano leaves
Kosher salt
2 pounds Red Bliss potatoes (about 18), scrubbed, halved, and skewered according to illustration below (see note)
Ground black pepper
Lemon wedges
Test Kitchen Techniques
Ingredients
Vegetable oil for cooking grate
4 tablespoons olive oil
3 medium garlic cloves, minced or pressed through garlic press (about 1 tablespoon)
1 tablespoon grated lemon zest
2 tablespoons plus 2 teaspoons chopped fresh oregano leaves
Kosher salt
2 pounds Red Bliss potatoes (about 18), scrubbed, halved, and skewered according to illustration below (see note)
Ground black pepper
Lemon wedges
Test Kitchen Techniques
Ingredients
Vegetable oil for cooking grate
4 tablespoons olive oil
3 medium garlic cloves, minced or pressed through garlic press (about 1 tablespoon)
1 tablespoon grated lemon zest
2 tablespoons plus 2 teaspoons chopped fresh oregano leaves
Kosher salt
2 pounds Red Bliss potatoes (about 18), scrubbed, halved, and skewered according to illustration below (see note)
Ground black pepper
Lemon wedges
Test Kitchen Techniques
Why This Recipe Works
For potent garlic flavor in our grilled potato recipe, without bitterness or charring, we needed to introduce the potatoes to the garlic-oil mixture not once but three times. So in our final grilled potato recipe we brushed on the garlic mixture before cooking, after parcooking in the microwave, and after grilling.
Before You Begin
This recipe works best with small potatoes that are about 1 1/2 inches in diameter. If using medium potatoes, 2 to 3 inches in diameter, cut potatoes into quarters. If potatoes are larger than 3 inches in diameter, cut each potato into eighths. Since potatoes are cooked in microwave, use wooden skewers.
Instructions
- Turn all burners to high, cover, and heat grill until very hot, about 15 minutes. Scrape grate clean with grill brush; dip wad of paper towels in vegetable oil and holding wad with tongs, wipe cooking grate. Leave primary burner on high and reduce other burner(s) to medium.
- Meanwhile, heat olive oil, garlic, 2 tablespoons oregano, 2 teaspoons lemon zest, and 1/2 teaspoon salt in small skillet over medium heat until sizzling, about 2 minutes. Reduce heat to medium-low and continue to cook until garlic is light blond, about 3 minutes. Pour mixture through fine-mesh strainer into small bowl; press on solids. Measure 1 tablespoon solids and 1 tablespoon oil into large bowl and set aside. Discard remaining solids but reserve remaining oil.
- Place skewered potatoes in single layer on large microwave-safe plate and poke each potato several times with skewer. Brush with 1 tablespoon strained oil and season liberally with salt. Microwave on high power until potatoes offer slight resistance when pierced with tip of paring knife, about 8 minutes, turning them halfway through cooking time. Transfer potatoes to baking sheet coated with 1 tablespoon strained oil. Brush with remaining tablespoon strained oil; season with salt and pepper to taste.
- Place potatoes on hotter part of grill. Cook, with lid down, turning once, until grill marks appear, about 4 minutes. Move potatoes to cooler part of grill; continue to cook with lid down until paring knife slips in and out of potatoes easily, 5 to 8 minutes longer. Remove potatoes from skewers and transfer to bowl with reserved oregano-oil mixture. Add remaining 2 teaspoons oregano and 1 teaspoon lemon zest; toss until thoroughly coated. Serve immediately with lemon wedges.
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