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Golden Grilled Potatoes (Meat) Submitted by Joel Lafond, Executive Chef with the Shaarey Zedek Synagogue Catering Department
Ingredients
Method Slice potatoes into rounds approximately one half inch thick. With a round cookie cutter cut into circles, taking the skin off. The cookie cutter is not completely necessary if appearance is not highly important, just slice and remove skin.
Place potatoes in cold chicken stock and bring to a simmer on stovetop. Do not boil rapidly, it will break up the potatoes. Cook them only 3/4 done. Remove from stock and allow to cool slightly on a sheet pan.
Toss potatoes gently with remaining ingredients until completely coated. Grill on medium high heat, continuously turning, until they are golden brown. Serve immediately.
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