Grilled Potato Slices

A few years ago I accidentally discovered grilling potatoes. I decided this was a must have on BBQ days. It's so easy to make and falls into the realm of comfort food. Cut your potatoes skinnier to reduced grilling time. I love serving this with a side of chive and garlic sour cream, but any dipping sauce that you love will be great. I've also made a cumin, Greek yogurt and mint dipping sauce in the past. If you think the flavor will taste good with potatoes, then go for it.

5 large white potatoes, scrubbed

olive oil, for brushing

salt and pepper, for seasoning

1/2 cup sour cream or plain Greek yogurt

3 tablespoons chives, finely chopped

1 clove garlic, minced

Heat your grill to medium or medium high. In the meantime, slice your potatoes into 1 to 2 centimeter slices, cut longways. You can discard the ends, but I use them since I don't mind them looking slightly wonky. Brush each side of the potato with olive oil and sprinkle with salt and pepper. To make life easier, use a vegetable grilling tray or disposable foil grill tray. Lay out the potatoes in a single layer. Grill for about 10 minutes, until golden on the underside. I keep the lid closed during this time. Flip over and grill another 5 to 10 minutes, until golden on both sides. Grill time will vary a lot based on the thickness of the potato slices. 

While grilling, combine the sour cream, chives and garlic in a bowl. Add salt and pepper, to taste. When done, serve the potatoes with the dip and enjoy.

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