One of my favorites chefs on radio Melinda Lee says: this dish is a meal in itself. Great with only a simple salad alongside -- and it's also makes just a wonderful appetizer (especially if there will be a wait before dinner: these are filling). On the other hand, the potatoes are described in the new book by Chris Schlesinger and John Willoughby as being a perfect accompaniment to a big, juicy steak. Take your pick -- try them every which way -- and enjoy!
My Private Note
Units: US | Metric
- 1Build a medium hot fire.
- 2When you can hold your hand about 5 inches above the grill where the fire is hottest for about 4-5 seconds, the fire is ready.
- 3If using a gas grill, use the same technique to determine when you have preheated the grill to the correct temperature.
- 4Cut a thin slice off each long side of each potato, so you can lay it flat.
- 5Now cut each potato in half, lengthwise, to make two “planks” each about 1 1/2" thick.
- 6[No need to peel the potatoes, unless you want to; they’ll cook fine unpeeled.]
- 7In a large pot or pan, bring salted water to a boil, add potatoes, and simmer them for about 8-9 minutes, or until the pieces are just done, but still quite firm.
- 8If a toothpick is inserted into one, it should go in easily, but meet with a fair amount of resistance.
- 9Gently transfer the potatoes to a colander to drain.
- 10While the potatoes are cooking, cook the bacon in a small skillet over medium heat until crisp (about 6-8 minutes).
- 11Transfer the cooked bacon to paper towels or newspaper or a brown paper bag to drain.
- 12Rub the cut potato “planks” (pieces) generously with the olive oil.
- 13Sprinkle them generously on all sides with the salt and pepper.
- 14Place the pieces on the hot grill and cook until they have become really crispy and brown – about 4 to 5 minutes per side.
- 15Serve topped with sour cream, and sprinkled with the bacon and cut chives.
- 16(Add butter if desired.) Variations: Add toppings such as grated or shredded cheese, chopped chiles, avocado chunks, tomatoes – or anything else that seems interesting to you.
- 17You might offer a choice of toppings and let guests build their own!
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Nutritional Facts for Grilled Potato Steaks(With Bacon, Sour Cream and Chives)
Serving Size: 1 (265 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 580.1
- Calories from Fat 415
- Total Fat 46.1 g
- Saturated Fat 16.2 g
- Cholesterol 56.1 mg
- Sodium 414.3 mg
- Total Carbohydrate 32.8 g
- Dietary Fiber 2.6 g
- Sugars 1.3 g
- Protein 9.8 g
The following items or measurements are not included: