{"id":118,"date":"2016-07-01T02:42:39","date_gmt":"2016-07-01T02:42:39","guid":{"rendered":"http:\/\/jessepannell.com\/?page_id=118"},"modified":"2016-07-01T02:44:30","modified_gmt":"2016-07-01T02:44:30","slug":"grilled-potatoes","status":"publish","type":"page","link":"https:\/\/jessepannell.com\/index.php\/recipes\/human-recipes\/side-dishes\/grilled-potatoes\/","title":{"rendered":"Grilled Potatoes"},"content":{"rendered":"

Grilled Potatoes<\/strong><\/p>\n

Ingredients<\/strong>
\n10 Medium sized potatoes (I use red or white skinned potatoes but you can use whatever you have on hand)
\n1\/4 cup Olive Oil
\n2 tablespoons seasoned salt<\/p>\n

Directions<\/strong>
\nCut your potatoes into a nice steak fry size.
\nPlace your potatoes in a large pot of salted water to cover them. Bring to a boil and cook until they are just soft but firm. I usually test them with a fork. When I push a fork into them the fork should go in with some resistance but not a lot.
\nDrain potatoes and plug into a cold water bath to help cool them off just a little bit. You don’t want them ice cold but cooled down from being in the boiling water.
\nDrain your potatoes and pat dry or let them air dry while you prep for the next steps.
\nPreheat the grill on high heat.
\nIn a large mixing bowl put your olive oil and seasoned salt and mix well.
\nAdd your potatoes to the mixing bowl and mix until potatoes are well coated.
\nPlace your potatoes in a vegetable or fish basket and clamp closed.
\nPlace potatoes on girl and cook for 15 – 20 minutes, turning them periodically. You want them to be crispy on the outside and slightly browned.
\nRemove from grill and serve with your favorite main dish.<\/p>\n

***Note: If you do not have a vegetable or fish basket to cook your potatoes in you can cover the grill with aluminum foil and cook direct on the aluminum foil. If you use this method you will have to turn each potato until they are crisp on the outside.<\/p>\n

Equipment<\/strong>
\nKnife
\nCutting Board
\nMeasuring cup – Wet
\nMeasuring spoons – Dry
\nVegetable or fish basket or aluminum foil and tongs<\/p>\n

Pair with my Bacon Horseradish Dip<\/p>\n","protected":false},"excerpt":{"rendered":"

Grilled Potatoes Ingredients 10 Medium sized potatoes (I use red or white skinned potatoes but you can use whatever you have on hand) 1\/4 cup Olive Oil 2 tablespoons seasoned salt Directions Cut your potatoes into a nice steak fry … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"parent":62,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"_links":{"self":[{"href":"https:\/\/jessepannell.com\/index.php\/wp-json\/wp\/v2\/pages\/118"}],"collection":[{"href":"https:\/\/jessepannell.com\/index.php\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/jessepannell.com\/index.php\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/jessepannell.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/jessepannell.com\/index.php\/wp-json\/wp\/v2\/comments?post=118"}],"version-history":[{"count":5,"href":"https:\/\/jessepannell.com\/index.php\/wp-json\/wp\/v2\/pages\/118\/revisions"}],"predecessor-version":[{"id":132,"href":"https:\/\/jessepannell.com\/index.php\/wp-json\/wp\/v2\/pages\/118\/revisions\/132"}],"up":[{"embeddable":true,"href":"https:\/\/jessepannell.com\/index.php\/wp-json\/wp\/v2\/pages\/62"}],"wp:attachment":[{"href":"https:\/\/jessepannell.com\/index.php\/wp-json\/wp\/v2\/media?parent=118"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}