potatoes , dill , Butter , skewers
Best for: Crispy-edged potatoes that can share the fire with the shashlik.
Potatoes on the mangal are sliced into fans or threaded as rounds so the edges crisp like the corners of a roast potato. A quick parboil guarantees a creamy center, and dill butter at the end makes them unmistakably a Russian-table side.
Grill: Direct medium heat; 375–400°F. Equipment: Mangal or grill, flat skewers, saucepan, basting brush.
Ingredients
Rest: 3 minutes. Total: 43 minutes.
Potatoes
- 2 lb small Yukon Gold potatoes, scrubbed
- 1 tablespoon fine table salt, for the water
- 2 tablespoons neutral oil
- 1 teaspoon sweet paprika
- 1/2 teaspoon black pepper
Dill butter
- 4 tablespoons butter, melted
- 2 garlic cloves, grated
- 1/4 cup chopped fresh dill
- 1/2 teaspoon fine table salt
- Lemon wedges, to serve
Directions
Simmer the potatoes in well-salted water for 10 to 12 minutes, until a knife just meets resistance. Drain and let the steam dry off.
Halve the potatoes lengthwise. Toss with the oil, paprika, and black pepper.
Thread the halves cut-side up onto flat skewers, packing them close.
Heat the mangal or grill to 375–400°F. Grill the skewers cut-side down for 8 to 10 minutes, until crisp and charred at the edges.
Turn and grill 5 minutes more, until tender all the way through.
Stir the butter, garlic, dill, and salt. Brush the potatoes generously, rest for 3 minutes, and serve with lemon wedges.
Grilling tip: Steam-drying after the parboil is what turns the cut faces crisp instead of soggy.
