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Red Potato Coins
This recipe can all be done on your outdoor grill or inside in your kitchen oven.
Yield: 4-6 servings 1x
Prep: 5 minsCook: 30 minsTotal: 35 minutes
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Ingredients
- 2 pounds baby new red potatoes, skin on
- 3 tablespoons extra virgin olive oil, divided
- 1 teaspoon kosher salt, divided
- 2 tablespoons butter
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat your grill to medium hot or your oven to 425 degrees.
- Wash and dry potatoes and then toss in a bowl with two tablespoons of olive oil along with ½ teaspoon of salt.
- If cooking on the grill, place them on an upper rack or on the cooler side of your grill and cover grill. If using oven, pour them on a sheet pan and place in oven.
- Roast for about 20 minutes for the really small ones and 25 minutes for the slightly larger ones.
- Remove to your cutting board and with the back of a heavy spatula, press down slightly. One of the sides will burst and they should be about a half inch thick once pressed.
- Heat a cast iron skillet either over the hottest part of your grill or on top of the stove and melt butter with one tablespoon of olive oil.
- Place flattened potato coins in butter/oil mixture and cook at about medium high for approximately 2-4 minutes on each side or until crisp and golden on both sides. Season with pepper and additional salt only if needed.
- Remove to serving platter and top with chopped parsley.
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