Some potato, some onion, and a cast iron pan. That equals a crispy grilled side that will go with almost any grilled meal.
Start with your grill already heated for the main course. Slice some potatoes thinly, about 1/4 inch. I like red potatoes for this since the skin will caramelize some on the grill and add something extra. The slices must be thin, or they will not cook completely. Add some chopped onion and olive oil. A little salt and pepper. Grill over a little heat for 30 minutes. Now you have a side that almost everyone will enjoy.
I’m happy with it. It did need a little more attention than I wanted.
Notes: I think any potatoes would do, but the thickness is the most important part.
Note #2: I usually publish within a few days of cooking, but I’m five posts behind. Just too many things going on to spend the time writing I guess and time just slipped away. So a little ” burst of activity” is coming and then I will settle back down to once or twice per week. Many are small things like this “recipe”.
Start with a hot grill and turn one side to medium or medium-low if you have a hot running grill.
Clean and slice four medium red potatoes into 1/4 inch slices. Chop one medium onion.
Mix the potato and onion with 2 T olive oil. Add 1/2 t salt and 1/4 t pepper and mix well.
Put in a 12 inch cast iron pan over the medium heat side of the grill. Stir every 5 minutes or so and occasionally rotate the pan. Done in about 30 minutes.
July 7, 2016