Go to the Recipe: How to Get Perfectly Grilled Potatoes
I like steaming my potatoes for about 10 minutes first to par cook them. Creamy inside, crispy out. You might also try a little bit of cheese, sharp white cheddar, cotija on the up side of the potatoes (the olive oil will make it stay ) I prefer harder white cheeses because they crisp.
In my experience, the conventional wisdom for potatoes seems to be that you add them to cold water and then bring them up to a simmer. What's the reasoning behind boiling the water first in this recipe?
For how long can you let the potatoes rest before grilling them? Would it have any negative effect to let them rest for e.g. 4 hours? In this case, how would you guys store them?
That was my thought as well. Sous vide seems perfect here.
It would seem like this recipe begs for sous vide in the first step. Is it just a waste of time, or the timing for potatoes varies and simmering in the pot is better?
