French fries are such a temptation, especially on the way back from the beach in the summer, when your mouth is salty, and the kids are encrusted with sand, and the sun is hot and you are tasting those carefree high school memories and suddenly you are driving past All-American Burger with all those crowds of similarly sand and salt encrusted summer folks lined up for their Quarter Pounder with Cheese and Fries…well, how could you not?
Well Pedro (yes, he of the crazy-ass diet) has come up with a worthy alternative that you can do on the grill at home. These grilled potato disks are crispy on the outside, creamy on the inside, and just seasoned enough to not need much else. They are my mom’s new favorite; sort of French fries with virtue. Because they are so simple, they go with virtually anything on the regular summer grill menu – burgers, steaks, fish, corn. Love it!
1 Tbs olive oil
½ tsp Adobo powder
3 medium potatoes (Yukon Gold preferred), peeled and sliced into 1/4 inch rounds
While the grill is heating up, in a bowl, stir adobo and olive oil together. Brush the potatoes with the oil mixture and lay on grill, reserving extra oil. Using tongs , take potatoes off grill when they begin to brown, about five minutes (as they will be spread over the whole grill, you will need to judge hotter and colder parts and shift potatoes accordingly). Dip them in the oil mixture, shake excess off gently and lay them back on the grill for another five minutes or so, until nicely browned. Serve sprinkled with salt, with ketchup or with mayo-chipo-ketchup.