In the summer, we do these no-fuss potatoes on the outdoor grill. When the menu features an indoor roast, they’re just popped in the oven along with the meat. The pre-cooking in a microwave may be done a day ahead before tossing them on the grill or in the oven, making them perfect for entertaining.
We like them best simply seasoned with black pepper and seasoned salt, but any combination of dried herbs or spices works very well. Thinly sliced onions or fresh herbs may also be used. Due to the moisture in those flavorings, the potatoes won’t get the crispy, golden brown crust seen here, but the result is still very good. Feel free to experiment, the variations are endless.
Both versions begin with medium sized round potatoes. Yukon Gold or red skinned types are best. They are microwaved until cooked through, and cooled until ready to grill or roast. This step can be done a day or two in advance, and refrigerated, covered in plastic wrap until needed.
Gently smash the cooled potatoes with the bottom of a glass. To cook outdoors, place the smashed potatoes on a large sheet of non-stick aluminum foil in a single layer. Season as desired with seasoned salt, black pepper or dried herbs and drizzle each potato with a bit of olive oil. Wrap and seal the package tightly before placing directly on the hot grill grate. Grill the package over direct heat for about 45 minutes, flipping the package over every ten minutes or so.
To oven roast, smash and season as above, then place in a single layer in an uncovered, shallow baking dish and roast at the same temperature as your roast until they are as brown as desired. Either olive oil or a few dots of butter work equally well for this oven method. Serve just as they are or with a dollop of sour cream.