One of the easiest recipes you can make on the grill grilled potatoes provide maximum yield with minimal effort. It doesn’t take long to prepare this tasty smoky crispy side dish: simply grill a potato on a well-set grill over high heat until the side facing the grate turns a nice golden brown with dark grill marks. But a little extra prep work can ensure your potatoes turn out just right. Before they hit the grill soak them in a bath of salt water.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Food Network | 2019-08-06 17:00:02 |  652,245 Views |
Alton Brown Makes a Perfect Baked Potato | Good Eats | Food Network
When you cut a potato the microscopic cells inside the potato are damaged and ruptured releasing starch into the flesh. All this extra starch can caramelize and then burn very quickly when exposed to heat. You can end up with a charred exterior long before the inside of each potato is cooked through. The result is an ashy bitter exterior and still mealy or even crunchy inside.
You can protect your grilled potatoes from this horrible fate with a simple cold water bath. Add a pinch of salt or other spices that will seep into the potatoes as they soak and they can become crispier and more flavorful than usual.
After cutting the potatoes into desired shapes (such as quarters or slices) fill a bowl with cold water and add 1 to 2 tablespoons of salt depending on the number of potatoes you are working with. Soak the potatoes in the salt solution for about half an hour.
