Ingredients:

  • 4 medium Russet potatoes (approximately 8 oz / 225g each), scrubbed clean
  • 2 tablespoons olive oil (30 ml)
  • Salt and freshly ground black pepper to taste
  • 4 tablespoons unsalted butter (57g), softened
  • 3 cloves garlic, minced
  • 2 tablespoons fresh parsley, finely chopped
  • 1 tablespoon fresh thyme leaves, finely chopped
  • 1/4 teaspoon red pepper flakes (optional)

Instructions:

  1. Place each potato between two chopsticks. Using a sharp knife, make thin slices across the potato, about 1/8 inch (3mm) apart, stopping before cutting all the way through (the chopsticks prevent you from cutting through the bottom).
  2. In a small saucepan or microwave-safe bowl, combine the softened butter, minced garlic, parsley, thyme, and red pepper flakes (if using). Mix well.
  3. Brush the sliced potatoes with olive oil, ensuring it gets into the crevices. Season generously with salt and pepper.
  4. Preheat grill to medium heat (around 350-400°F / 175-200°C). Place the potatoes directly on the grill grates, cut side up.
  5. Grill for about 30 minutes, turning occasionally, until the potatoes are starting to soften.
  6. Generously brush the potatoes with the garlic herb butter, allowing it to melt into the slices.
  7. Continue grilling for another 15 minutes, or until the potatoes are tender and slightly charred, and the internal temperature reaches 200-205°F (93-96°C). You can wrap the potatoes in foil for the last 10 minutes if they are browning too quickly.
  8. Remove from grill and serve immediately.