Ingredients:

  • 2 lbs (1 kg) Maris Piper or Yukon Gold Potatoes
  • 1 Tbsp (15 g) Coarse Sea Salt (for boiling water)
  • ¼ cup (60 ml) Refined Avocado Oil (or Grapeseed Oil)
  • 1 Tbsp (5 g) Fresh Rosemary, finely minced
  • 1 tsp (2 g) Fresh Thyme Leaves
  • 1 tsp (5 ml) Garlic Powder
  • ½ tsp (2 ml) Smoked Paprika
  • Flaky Sea Salt (To taste)
  • Freshly Cracked Black Pepper (To taste)

Instructions:

  1. Prepare the Potatoes: Wash the potatoes thoroughly. Do not peel. Slice the potatoes lengthwise into even 1/2 inch (1.2 cm) thick slabs. Uniformity is key for even cooking.
  2. Boil: Bring a large stockpot of water to a rolling boil and add the 1 Tbsp of coarse salt. Carefully drop the potato slices into the boiling water.
  3. Par-Cook: Boil for exactly 7–8 minutes. The slices should be slightly fork-tender on the exterior but still firm and resistant in the centre (they are about 75% cooked). Do not overcook, or they will crumble on the grill.
  4. Drain and Dry (Crucial Step): Immediately drain the potatoes using a slotted spoon, transferring them onto baking sheets lined with paper towels or a cooling rack. Pat them gently with more paper towels. They must be completely dry before seasoning to ensure a crisp exterior. Allow them to steam-dry for about 10 minutes.
  5. Mix Seasoning: While the potatoes dry, combine the avocado oil, minced rosemary, thyme, garlic powder, smoked paprika, and pepper in a large mixing bowl.
  6. Coat: Add the dry potato slices to the bowl. Gently toss until every slab is evenly coated with the seasoned oil.
  7. Preheat Grill: Preheat your grill to a steady Medium-High heat (approx. 400°F / 200°C). Clean the grates thoroughly with a wire brush and lightly oil them with a folded paper towel dipped in high-heat oil.
  8. Grill: Place the seasoned potato slabs directly onto the clean, preheated grates. Cook for 6–8 minutes per side.
  9. Flip and Finish: Using tongs, flip the slabs once the underside has deep golden char marks and easily releases from the grate. Grill the second side for another 6–7 minutes until fully tender inside and deeply crispy outside.
  10. Serve: Transfer the grilled potatoes immediately to a serving platter. Finish with a generous sprinkle of flaky sea salt.