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Grilled smashed potatoes? Oh yeah!

Posted: Friday, May. 18, 2012

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Chef Troy Gagliardo

"Chef Troy" Gagliardo hosts a weekly cooking segment called "Troy's Everyday Eats" live every Tuesday on WCCB News Rising from 7 to 9 a.m. He has made over 300 appearances on the show showcasing over 1000 of his unique original recipes. He was also voted one of the Top Five best chefs in Charlotte in 2013. Troy has penned a cookbook called Pseudo Southern, which has been endorsed by celebrity chef and best selling author Fabio Viviani. His business Motown Spice Provisions supplies some of the top restaurants and country clubs in the greater Charlotte area for the past 10 years. He is a self-taught chef who learned early on the importance of family and food, and the connection between both, from his parents and grandparents. Contact him at troygagliardo@gmail.com. Visit www.cheftroy.net, and follow Troy on Facebook, Twitter, Instagram, and Pinterest.

So what goes better with that perfectly charred steak you are planning this week? Grill smashed potatoes, of course. Ah, you can grill smashed potatoes? Anything can be grilled if you set your mind to it.

Common sense will tell you that smashed potatoes can’t be grilled because they will fall through the grates of the grill. So how else can the essence of the grill, fire and smoke be incorporated into the potato itself?

Parboil the potatoes first, just long enough that they can be tossed with a little olive oil and seasoning and thrown on the grill. Char the skin of the potatoes on all sides by rotating them, place in a bowl or stand up mixer and make as you would any other smashed potato.

If you want to take that concept even further you can gently smash the potato, keeping them intact, oil season, char and flip once to get even more grill goodness into the potatoes.

Smoked potatoes can be done the same way. Only place on the top rack of the grill, over indirect heat, get some wood chips or charcoal smoking and close the lid for 30 minutes.

Flavor the grilled or smoked potatoes any way you want, put them in front of family or friends and watch the look on their face when you tell them “these are my grilled smashed potatoes.” Of course, nothing will compare to the look after they take the first bite.

Here is a favorite combination and basic recipe to get you started … now get to grilling!

Bacon and Goat Cheese Grilled Smashed Potatoes

Serves 6 to 8 as a side item

• 5 pounds small red potatoes

• To drizzle - olive oil

• 1 stick unsalted butter, softened at room temperature

• 1 1/4 cups heavy cream at room temperature

• 2 ounces sour cream

• 1 tablespoon kosher salt, plus extra

• 1 tablespoon black pepper, plus extra

• 8 ounces goat cheese, softened to room temperature

• 1 pound bacon sliced into matchstick strips, cooked and drained

Directions:

1. Preheat grill for direct heat grilling to medium high heat.

2. Place potatoes in pot and add hot water to cover the potatoes.

3. Boil for 30 minutes or until a knife inserted into the potato slides off the knife easily.

4. Potatoes should still hold their shape, but will mash with a little pressure.

5. Drain the potatoes in a colander and place a few of the potatoes on a cutting board at a time.

6. Gently start smashing the potatoes just enough to split them.

7. Place them on a sheet tray and continue until all the potatoes are smashed.

8. Drizzle with olive oil, season with salt and take to the grill.

9. Place potatoes flat on the grill and slightly char both sides of each potato, about 2 to 3 minutes per side.

10. Place soften butter about ¾ of the goat cheese in the bottom of a large mixing bowl.

11. Add the charred potatoes, add the heavy cream, salt, pepper, sour cream and half of the bacon to the bowl.

12. Using a potato masher, begin smashing until all are incorporated.

13. Place potatoes on a serving platter/bowl.

14. Garnish with remaining goat cheese/bacon and serve.

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