Ingredients

The following ingredients have 5 Servings
  • 2 pounds baby new red potatoes, skin on
  • 3 tablespoons extra virgin olive oil, divided
  • 1 teaspoon kosher salt, divided
  • 2 tablespoons butter
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons chopped fresh parsley

Instruction

  • 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.