Grilled Potato Steaks(With Bacon, Sour Cream and Chives)

Recipe by TishT
READY IN: 45mins




  • Build a medium hot fire.
  • When 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.
  • If using a gas grill, use the same technique to determine when you have preheated the grill to the correct temperature.
  • Cut a thin slice off each long side of each potato, so you can lay it flat.
  • Now cut each potato in half, lengthwise, to make two “planks” each about 1 1/2" thick.
  • [No need to peel the potatoes, unless you want to; they’ll cook fine unpeeled.]
  • In 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.
  • If a toothpick is inserted into one, it should go in easily, but meet with a fair amount of resistance.
  • Gently transfer the potatoes to a colander to drain.
  • While the potatoes are cooking, cook the bacon in a small skillet over medium heat until crisp (about 6-8 minutes).
  • Transfer the cooked bacon to paper towels or newspaper or a brown paper bag to drain.
  • Rub the cut potato “planks” (pieces) generously with the olive oil.
  • Sprinkle them generously on all sides with the salt and pepper.
  • Place the pieces on the hot grill and cook until they have become really crispy and brown – about 4 to 5 minutes per side.
  • Serve topped with sour cream, and sprinkled with the bacon and cut chives.
  • (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.
  • You might offer a choice of toppings and let guests build their own!