Ingredients:
- 3 lbs Yukon Gold or Maris Piper Potatoes (1.4 kg)
- 1 Tbsp Flaky Sea Salt or Kosher Salt (for boiling)
- 1/4 cup Extra Virgin Olive Oil
- 3 cloves Freshly minced Garlic
- 1 1/2 Tbsp Freshly chopped Rosemary leaves
- 1 tsp Flaky Sea Salt (for seasoning)
- 1/2 tsp Freshly ground Black Pepper
Instructions:
- Slice Uniformly: Wash the potatoes thoroughly. Slice them into 1/4-inch (6 mm) thick rounds. Uniformity is key; if slices vary, they will cook unevenly. A mandolin is recommended for uniform slices.
- Boil: Place the slices in a large stockpot and cover with cold, salted water (using 1 Tbsp of salt). Bring the water to a rapid boil.
- Par-Cook: Cook the potatoes for 6–8 minutes, or until the edges are just becoming tender when pierced with a fork, but the slice holds its shape firmly. Do not overcook.
- Drain and Dry (Crucial Step): Immediately drain the potatoes in a colander. Transfer the slices to a clean kitchen towel or cooling rack and allow them to steam-dry completely for at least 10 minutes. Any remaining moisture inhibits crisping.
- Season: Transfer the dried potato slices to the large mixing bowl. Drizzle with olive oil, minced garlic, chopped rosemary, salt, and pepper. Toss gently with a spatula to ensure every slice is evenly coated without breaking them.
- Preheat Grill: Preheat your grill (gas or charcoal) to medium-high heat (about 375°F / 190°C). Brush the grates clean and lightly oil them to prevent sticking.
- Grill the Slices: Arrange the potato slices directly onto the hot grill grates in a single layer. Do not crowd the grill, as this traps steam and prevents charring. Work in batches if necessary.
- Cook and Turn: Grill for 6–8 minutes on the first side, undisturbed, until deep golden brown and grill marks are present. Use tongs to flip the slices, and cook for another 6–8 minutes until both sides are tender and beautifully charred.
- Serve: Transfer the finished slices to a platter. Taste and adjust seasoning immediately with a final sprinkle of flaky sea salt if desired.