INGREDIENTS
2 (13 oz total) medium russet potatoes, washed
2 tsp olive oil
sea salt and fresh cracked pepper
DIRECTIONS
- Preheat grill to medium-high heat (an indoor grill would work too).
- Cut potatoes into 1/4-inch thick slices. I used a fancy crinkle knife with ridges but straight cuts are fine. Toss the potatoes with olive oil. Add salt, and pepper to your taste.
- Reduce heat on the grill to medium and lay the potatoes slices straight onto the grill; close the lid. Cook until the potatoes are golden on one side, about 6 to 10 minutes, making sure they don't burn and adjusting flame accordingly.
- Turn and cook until tender inside when pierced with a fork, but slightly crisp and golden brown on the outside.
- Remove from grill, and serve immediately.
Source : Skinny Taste
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