Brandyn Baker

Best Ever Potatoes

When the grilling season is in full swing, Bear Mountain ambassador Brandyn Baker says he loves giving some well-deserved attention to a side dish he loves, his Best Ever Potatoes.

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Prep

1 Day

Cook time

1 ½- 2 Hours

Pellets

Chef's Choice

Steps

Preheat your grill to 375F.
Peel your potatoes, before thinly slicing them with a mandolin. (I went with the thinnest setting but adjust to preference.) Place the sliced potatoes in a bowl with water for 20 minutes.
Meanwhile, mix the butter, garlic paste and herb paste until well combined. Using a pastry brush, apply the butter mixture to a cast iron skillet, then add a piece of parchment paper.
Pour out the water from the potatoes and pat them dry with a paper towel. Begin to layer the potatoes in the cast iron skillet, working your way from the outside in until the cast iron skillet is completely covered. Brush the potatoes with the butter mix and add a pinch of salt. Repeat this step until all the potato slices have been used, 8-10 layers. Press a second piece of parchment paper firmly on top of the potatoes, then add the skillet to the grill.
Allow the potatoes to cook on the grill until they are tender throughout, and the butter is bubbling (about 1 hour). At this point, remove the skillet from the grill. Place a plate over the potatoes, this will help prevent them from curling up. Allow the skillet to cool at room temperature, then refrigerate the skillet overnight.
When you’re ready to cook the potatoes the next day, reheat the grill to 500F or high setting (you could also do this final step on the stove). Take out the skillet and remove the potatoes using the parchment paper- the potatoes should resemble a pie at this point. Slice the potatoes into 6-8 slices.
Add the skillet back to the grill with 3 slices of potato. Allow the potatoes to cook until both sides are golden brown, flipping as needed. Repeat with the remaining potato slices.
Once the potatoes are finished, garnish with flaky salt and thyme. Serve and enjoy!

Ingredients:

4 Russet potatoes
1 Stick (8TBSP) Unsalted butter, melted
2 TBSP Garlic paste
2 TBSP Italian herb paste
Salt to taste
Thyme, to garnish
Bear Mountain Chef's Choice 100% Hardwood All Natural BBQ Wood Pellets – Bear Mountain BBQ

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