Fire-Grilled Welsh Pembrokeshire Potatoes

Introduction

These fire-grilled Pembrokeshire new potatoes are grilled until crispy on the outside and fluffy on the inside, finished with a touch of sea salt. Cooking them on the Arteflame grill enhances their natural sweetness while giving them a perfectly roasted texture. You'll love the rich, buttery flavor that grilling imparts, making these potatoes the perfect side dish for any grilled meal.

Ingredients

• 1.5 lbs Pembrokeshire new potatoes
• 3 tbsp unsalted butter, melted
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1 tbsp fresh rosemary, finely chopped

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour some vegetable oil onto three paper napkins and place them inside the grill.
2. Stack firewood over the soaked napkins and light the paper.
3. Allow the grill to heat up for about 20 minutes until the flat cooktop reaches the optimal temperature.

Step 2: Prepare the Potatoes

1. Rinse and scrub the Pembrokeshire new potatoes.
2. Slice large potatoes in half while leaving smaller ones whole for even cooking.
3. Toss them in a bowl with melted butter, sea salt, black pepper, and garlic powder.

Step 3: Grill the Potatoes

1. Place the potatoes on the flat cooktop griddle near the center where the heat is most intense.
2. Let them grill for about 10 minutes, turning occasionally for an even crisp.
3. Once they develop a golden-brown crust, move them toward the outer edges of the griddle to slow cook for another 10 minutes until fluffy inside.

Step 4: Finish and Serve

1. Sprinkle freshly chopped rosemary over the grilled potatoes.
2. Serve hot with an extra sprinkle of sea salt to taste.

Tips

• Use small, evenly-sized potatoes for uniform cooking.
• Keep them near the center initially for a crispy sear, then move them outward to prevent burning.
• For extra flavor, toss in a bit of smoked paprika or chili flakes.

Variations

1. Garlic Parmesan: Toss cooked potatoes with grated Parmesan and roasted garlic.
2. Herb Butter: Mix with finely chopped thyme, parsley, and chives.
3. Spicy Chili: Add cayenne pepper and smoked paprika for a fiery kick.
4. Lemon & Dill: Sprinkle fresh dill and a squeeze of lemon juice for a bright, fresh taste.
5. Balsamic Glaze: Drizzle with a balsamic reduction after grilling for a touch of sweetness.

Conclusion

Fire-grilled Pembrokeshire potatoes are the perfect side dish for any grilled feast. Their golden, crispy exterior and fluffy inside make them irresistible, and using the Arteflame grill ensures an even cook with delicious caramelization. Try them with your favorite grilled meats and vegetables for a complete meal.

Best Pairings

• Grilled ribeye steak
• Wood-fired salmon
• Charred asparagus
• Grilled corn on the cob
• Warm sourdough bread with garlic butter