Grilled Potatoes with Paprika and Tarragon
In this simple recipe, both the fire of the grill and the paprika impart a pleasantly smoky flavor to crisp grilled potatoes. Serve alongside your favorite grilled meats for a quick and easy weeknight dinner.
Ingredients:
- 3 large russet potatoes, cut into wedges about 3/4 inch (2 cm) thick
- 1/4 cup (2 fl. oz./60 ml) extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 1 Tbs. smoked paprika
- 4 garlic cloves, thinly sliced
- 1 bunch fresh tarragon
Directions:
Prepare a grill for indirect grilling over medium-high heat. Place a stainless-steel outdoor roaster or large perforated grill pan on the grill, cover the grill and preheat for about 10 minutes.
In a large bowl, toss the potatoes with the olive oil. Transfer the potatoes to the preheated roaster and spread in an even layer. Season generously with salt and pepper, then sprinkle with the paprika. Scatter the garlic and tarragon sprigs on top of the potatoes.
Close the grill and cook, turning the potatoes once or twice, until the potatoes are crispy on the outside and tender all the way through, 15 to 20 minutes. Serve immediately. Serves 4.
Williams Sonoma Test Kitchen
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