Grill Roasted (Charred) Potatoes
When I was growing up on Long Island, NY our house was surrounded by old maple trees. In the fall we would rake the leaves, make big piles and burn them in the gutter. (Back in the 40's & 50's there were no laws / rules to prevent us from burning the leaves).
I don't know how it started, but my grandfather would throw a few potatoes into the fire. They would cook while the leaves were burning.
When they came out of the ashes they were all black and charred but the inside was so light and fluffy. They added butter and salt and the taste was indescribably good - Soft, buttery, smokey. Yummy.
We wanted to recreate that for my kids so we do them on the grill until they are very black and soft inside. It is impossible not to get some black ash in the bowl, when we scoop them out, but a little carbon never hurt anyone and any dirt is burned off.
When we do them depending on the size of the potatoes, we do 2 -3x more than we would for a normal meal. Alot of the flesh gets cooked to the skin so there is less volume when they are done. Try this method of cooking potatoes when the grill is on. You will be surprised how good they are.
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