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Milk Street Recipe
Milk Street Bowtie Armenian Grilled Potatoes

Armenian Grilled Potatoes

45 minutes

Free

When purchasing potatoes for this recipe, look for ones about the size of an extra-large egg and that weigh about 2 ounces each. And for even cooking, try to select potatoes of similar shape and size. The potatoes can be precooked and refrigerated up to a day in advance; just before grilling, skewer them, brush with lard and season with salt and pepper. You'll need three or four sturdy 12- to 14-inch metal skewers; skewers with pins that are flat rather than round or square help prevent the potatoes from spinning around, making them easier to manage on the grill. If you're preparing this recipe to serve with Armenian-style grilled pork chops, place the skewered potatoes on the hot side of the grill after you've removed the chops and allow the potatoes to brown while the chops rest.

2 pounds small Yukon Gold potatoes
2 tablespoons lard or salted butter, melted
Kosher salt and ground black pepper
3 tablespoons minced fresh oregano
Lemon wedges, to serve
Ingredients
  • 2

    pounds small Yukon Gold potatoes

  • 2

    tablespoons lard or salted butter, melted

  • Kosher salt and ground black pepper

  • 3

    tablespoons minced fresh oregano

  • Lemon wedges, to serve

Directions
  1. 01
    In a large pot over high, bring the potatoes and enough water to cover by about 1 inch to a boil. Reduce to medium-high, cover partially and cook until a paring knife inserted into the largest potato meets just a little resistance, adjusting the heat as needed to maintain a gentle but steady simmer, 8 to 12 minutes. Meanwhile, fill a large bowl with ice water. Drain the potatoes in a colander, then transfer to the ice water. Let stand for 10 minutes. Drain again and pat dry with paper towels.
  2. 02
    Thread the potatoes lengthwise onto each of three 12- to 14-inch flat metal skewers, dividing them evenly. Using a paring knife, make 4 or 5 parallel crosswise cuts into each potato, stopping when knife blade reaches the skewer; leave the second sides of the potatoes uncut. Brush the potatoes on all sides with about ½ of the lard and season with salt and pepper.
    See Demo
    Armenian Grilled Potatoes Step 2
  3. 03
    Prepare a grill for high-heat cooking. For a charcoal grill, pour a large chimney of hot coals evenly over one side of the grill bed and open the bottom grill vents and lid vents; for a gas grill, heat all burners to high. Heat the grill, covered, for 5 to 10 minutes, then clean and oil the cooking grate.
    See Demo
    Armenian Grilled Potatoes Step 3
  4. 04
    Place the skewered potatoes on the hot side of the grill and cook, turning occasionally, until browned all over, 7 to 10 minutes. Transfer to a platter, brush with the remaining lard. Sprinkle with additional salt and pepper and the oregano. Serve with lemon wedges.
    See Demo
    Armenian Grilled Potatoes Step 4
Tip: Don't precook the potatoes at a rolling boil; this can cause the skins to split. Aim to keep the water at a gentle but constant simmer. Don't skewer the potatoes without first chilling them in an ice bath. Chilling firms the potatoes slightly so that they cut more cleanly when scored with a paring knife.
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Armenian Grilled Potatoes

Get Ready to Cook

4

Servings

45 minutes

Tip

Don't precook the potatoes at a rolling boil; this can cause the skins to split. Aim to keep the water at a gentle but constant simmer. Don't skewer the potatoes without first chilling them in an ice bath. Chilling firms the potatoes slightly so that they cut more cleanly when scored with a paring knife.

Ingredients
  • 2

    pounds small Yukon Gold potatoes

  • 2

    tablespoons lard or salted butter, melted

  • Kosher salt and ground black pepper

  • 3

    tablespoons minced fresh oregano

  • Lemon wedges, to serve

Step 1 of 4

Boil the potatoes

2
pounds small Yukon Gold potatoes

In a large pot over high, bring the potatoes and enough water to cover by about 1 inch to a boil. Reduce to medium-high, cover partially and cook until a paring knife inserted into the largest potato meets just a little resistance, adjusting the heat as needed to maintain a gentle but steady simmer, 8 to 12 minutes. Meanwhile, fill a large bowl with ice water. Drain the potatoes in a colander, then transfer to the ice water. Let stand for 10 minutes. Drain again and pat dry with paper towels.

Step 2 of 4

Skewer the potatoes

1
tablespoon lard or salted butter, melted
Kosher salt and ground black pepper

Thread the potatoes lengthwise onto each of three 12- to 14-inch flat metal skewers, dividing them evenly. Using a paring knife, make 4 or 5 parallel crosswise cuts into each potato, stopping when knife blade reaches the skewer; leave the second sides of the potatoes uncut. Brush the potatoes on all sides with about ½ of the lard and season with salt and pepper.

Step 3 of 4

Prepare the grill

Prepare a grill for high-heat cooking. For a charcoal grill, pour a large chimney of hot coals evenly over one side of the grill bed and open the bottom grill vents and lid vents; for a gas grill, heat all burners to high. Heat the grill, covered, for 5 to 10 minutes, then clean and oil the cooking grate.

Step 4 of 4

Grill the potatoes

1
tablespoon lard or salted butter, melted
Kosher salt and ground black pepper
3
tablespoons minced fresh oregano
Lemon wedges, to serve

Place the skewered potatoes on the hot side of the grill and cook, turning occasionally, until browned all over, 7 to 10 minutes. Transfer to a platter, brush with the remaining lard. Sprinkle with additional salt and pepper and the oregano. Serve with lemon wedges.

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