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SHARONS GRIDDLER POTATOES

By

GRIDDLER VEGGIES

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Ingredients

  • Pam, there really isn't a recipe....it's just a method.
  • 1 . Take a potato. Peel it if you want. ANY potato will work...russets, Idahos, reds, Yukon golds.....bigger ones work better.
  • 2 . Slice it into thickish slabs lengthwise, maybe a little less than 1/4 inch thick.
  • 3 .

Details

Preparation

Step 1


Pam, there really isn't a recipe....it's just a method.

1. Take a potato. Peel it if you want. ANY potato will work...russets, Idahos, reds, Yukon golds.....bigger ones work better.

2. Slice it into thickish slabs lengthwise, maybe a little less than 1/4 inch thick.

3. Coat it with melted butter or olive oil or a combo of both of them. Do both sides.

4. Sprinkle both sides with your favorite seasoning or spice mixture. Kenny is especially fond of them when I sprinkle them with Old Bay. I love the Penzy's blends - expecially Foxpoint - on them. The flavor will vary according to the spice you use. Plain salt and pepper also work well.

5. Preheat the griddler to high. Grill side, contact grill. Add the potato slabs, close the cover, and let them bake until they are soft on the inside and a bit crunchy on the outside. Golden brown grill marks. There's a picture of them on my face book page.

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