Crispy New Potatoes, In February?

Crispy New Potatoes

In my previous post, I smoked a sirloin tip roast and finished it on the Weber Barbecue. I’d bought the roast as it was on sale. They also had those designer little new potatoes in a small bag on sale. I normally never buy them because they are expensive. Also, if there are small new potatoes here in February, they have been trucked in from parts far away from here.

However, these were on for a very good price and I do like new potatoes grilled until crispy so I broke down and bought some.

I started by putting them in a microwave proof casserole and added a couple of tablespoons of water and microwaved them on high until they were fork tender. Then I tossed them in just enough olive oil to coat them and shook a generous portion of Montreal Steak Spice on them.

You can substitute any seasoning blend you like. You can do this in advance.

Crispy New Potatoes1

When you are doing a steak, roast, chicken etc on the barbecue, you usually have to let it sit for 10 minutes after cooking. This is perfect for doing these potatoes. Put the potatoes on a medium high grill. It should take about 3 to 5 minutes a side to get the skins nicely browned and crispy. Keep an eye on them. The difference between nicely browned and black is small.

Crispy New Potatoes2

The Verdict

I love these. They are simple. A good waxy new potato texture with a nice crispy skin. You have total control of the amount of seasoning. They are just good. Being easy is a bonus.

The Old Fat Guy

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