New Taste Journal
Whole Grain · Whole Food · Big Flavors
Garlic-Romano Smashed Yukon Gold Potatoes
2 Pounds Yukon Gold Potatoes
5 Cloves Garlic
5 Ice Cubes
4 Ounces Chicken Broth
1 Tbsp. Butter
1 Tbsp. Olive Oil
1 Tbsp. Grated Romano Cheese
1/2 tsp. Coarse Ground Black Pepper, or a touch less
1/4 tsp. Salt
Heat your bbq grill to very hot.
Place a brick onto the grates.
The brick can be wrapped in foil.
Rinse and scrub your potatoes well.
No need to peel the potatoes.
Peel the garlic and gather the ice cubes.
Tear off a large piece of heavy duty foil:
18 x 18 inches.
Place potatoes, garlic and ice into the center.
Fold and crimp the foil to cover and seal the ingredients.
Place the foil package onto the brick on the grill.
Close the lid and roast for one hour.
While potatoes are roasting you can gather the other ingredients and work on the rest of your menu.
Gather remaining ingredients.
After one hour the potatoes should be cooked and flakey; the garlic will be nicely roasted.
Remove cooked potatoes from the grill.
Place chicken broth and remaining ingredients into a large pot on the stove.
Bring ingredients in the pot to a boil for a few seconds.
Remove pot from the heat.
Add potatoes and garlic to the pot.
Use a small whisk to smash everything together.
Makes about 6 portions.
©2008-2016 David Schy. All rights reserved. This material may not be published, broadcast, rewritten or redistributed without permission.