Grilled Waffle Cut Potatoes with Garlic Parmesan Topping (from A Little Bit Crunchy A Little Bit Rock and Roll)
4 Russet potatoes, washed
4 tablespoons melted butter
1 tablespoon apple cider vinegar
sea salt and fresh black pepper to taste
1 clove garlic
4 ounces fresh Parmesan cheese (from a wedge)
about 1/4 cup fresh flat leaf parsley
1. Prepare the grill for indirect cooking. (Pile the hot coals on one side of the grill so you can control the level of heat.)
2. Cut the potatoes about 1/4 inch thick in either a waffle cut (I used a mandoline slicer), crinkle cut, or you may simply slice them.
3. Toss the potatoes with the butter and cider vinegar. Season with salt and pepper. Set aside on a large metal rimmed sheet pan.
4. Meanwhile, in a food processor, add the garlic and give it a whirl to chop it. Add the parmesan cheese, cut into chunks, and process it until finely chopped. Add the parsley and pulse until chopped. Set aside in the refrigerator until ready to serve.
5. Place the potatoes on the indirect side of the grill and cook for about 15 minutes. Flip and continue cooking on the other side. This will allow your potatoes to cook thoroughly without burning. When your potatoes are almost tender. Slide them over to the hot side of the grill to continue cooking and allow them to "crisp up" on both sides.
6. When finished cooking, put your potatoes on a serving platter. Give them an additional sprinkling of salt and top them with the garlic parmesan parsley mixture.
-Do not over crowd your grill. You may want to cook your potatoes in two groups. Keep the first batch of potatoes the have finished cooking covered with foil while the others cook.
-The thinner the potato, the faster they will cook. If your potatoes are a little too thick. You may start them cooking in the microwave for about 5-7 minutes just to give them a head start to reduce the cooking time on the grill.
-If you're afraid about your potatoes falling through the grill grate, a grill topper works great for this.