Ingredients:

  • 2 lbs (approx. 900–1000g) Yukon Gold or Russet Potatoes, medium size
  • 1 Tbsp (15g) Kosher Salt (for the boiling water)
  • 4 Tbsp (60ml) Extra Virgin Olive Oil, plus extra for oiling the grill grates
  • 2 Tbsp (15g) Fresh Rosemary, finely chopped
  • 1 tsp (5g) Garlic Powder
  • 1 tsp (5g) Flaky Sea Salt (like Maldon, for final seasoning)
  • ½ tsp (2.5g) Freshly Cracked Black Pepper

Instructions:

  1. Slice the Potatoes: Scrub the potatoes well (peeling is optional). Using a sharp knife or mandoline, slice the potatoes into discs, precisely 1/4-inch (6mm) thick. Consistency is key for even cooking.
  2. Start Cold & Par-Boil: Place the sliced potatoes in a large stockpot and cover generously with cold water. Add 1 Tbsp of Kosher Salt. Bring the water to a rolling boil over high heat.
  3. Cook: As soon as the water boils, reduce heat slightly and cook for exactly 4–5 minutes. The slices should be tender at the edges but still firm in the centre (al dente). Immediately drain the potatoes into a colander.
  4. Drain and Dry: Allow them to sit and steam dry for 5 minutes. Ensure they are properly dry; residual moisture must be removed for crispness.
  5. Toss with Oil and Herbs: Transfer the dry potato slices to a large mixing bowl. Drizzle with 4 Tbsp Olive Oil, Rosemary, Garlic Powder, and Black Pepper. Toss gently to coat every slice without breaking them. Do not add the final Flaky Sea Salt yet.
  6. Preheat and Oil the Grill: Prepare the grill for medium-high heat (about 400°F / 200°C). Clean the grates thoroughly and, using oil applied via a paper towel held with tongs, lubricate the clean grates immediately before placing the potatoes down.
  7. Grill the First Side: Place the seasoned potato slices directly onto the oiled, medium-high heat area. Do not overcrowd the grill. Grill undisturbed for 5–7 minutes, or until deep golden-brown grill marks appear.
  8. Flip and Finish: Using tongs, flip the slices. Continue grilling for another 5–8 minutes, rotating them if necessary to ensure even cooking and browning. They are done when they are fork-tender throughout and have a satisfying crisp crust.
  9. Final Seasoning: Transfer the grilled slices immediately to a serving platter. Sprinkle generously with the Flaky Sea Salt while they are still piping hot. Serve straight away.