Peruvian Potato Mixed Grill

Serves: 4
Total Calories: 237


2 pounds potatoes, mixed, including purple potatoes, camotes, or sweet potatoes, boniatos (Caribbean sweet potatoes), and / or Yukon Gold potatoes, unpeeled
4 tablespoons butter, unsalted (1/2 stick), or 1/4 cup olive oil
2 cloves garlic, minced
2 tablespoons parsley, chopped fresh Italian (flat-leaf)
salt and freshly ground black pepper, to taste


1. Place the potatoes in a large pot and add cold water to cover. Bring to a boil over medium heat and cook, uncovered, until tender, about 10 minutes for small potatoes, 20 to 30 minutes for large. Drain the potatoes, then rinse under cold running water to stop the cooking. Peel them with a paring knife and cut lengthwise into 1/2-inch-thick slices.

2. Preheat the grill to high.

3. Melt the butter, with the garlic and parsley, in a saucepan over high heat. Bring to a sizzle and cook, but do not let the garlic brown. Remove the pan from the heat.

4. When ready to cook, preheat a vegetable grate for 5 minutes. Brush the potato slices with the butter mixture and arrange them on the hot grate. Grill, turning with tongs, until golden brown on both sides, 2 to 3 minutes per side. Season the potatoes with salt and pepper as they cook. Serve immediately.

Serves 4 to 6

Nutritional Facts:

Serves: 4
Total Calories: 237
Calories from Fat: 100

This Peruvian Potato Mixed Grill recipe is from the The Barbecue Bible Cookbook. Download this Cookbook today.

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