My friend Pat Zelle, a great instinctive cook, brushes lightly smashed whole boiled potatoes with a vinaigrette, then grills them until crunchy for a great alternative to plain roast potatoes.
12 small red potatoes (3 pounds), scrubbed
1/3 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
2 garlic cloves, minced
Salt and freshly ground pepper
How to Make It
In a large saucepan of boiling salted water, cook the potatoes until just tender, about 12 minutes. Drain and let cool. Using the heel of your hand, slightly flatten each potato; be careful to keep the potatoes intact.
Light a grill. In a small bowl, whisk the olive oil with the lemon juice and garlic. Season with salt and pepper. Brush the potatoes generously with the dressing and sprinkle with salt.
Grill the potatoes over a medium-hot fire until crisp and browned, about 3 minutes per side. Serve at once.
Make Ahead: The smashed boiled potatoes can be refrigerated for up to 3 days. Bring the potatoes to room temperature before grilling.