Crispy Potatoes
Recipe type: Side Dish
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 8 medium white potatoes, parboiled, cut into ¼ inch coins
  • ½ cup butter, cut into cubes
  • 2 tablespoons olive oil
  • Kosher salt and freshly cracked pepper
  1. In a large pot with cold water, bring potatoes to a boil. Turn down to medium and parboil potatoes, pulling off the heat before completely cooked (16 to 20 minutes depending on size). Place into an ice bath to stop the cooking process.
  2. Once cooled, remove from ice bath and dry off.
  3. Cut into ¼-inch coins.
  4. On other side of griddle preheated with high heat, add half the cubed butter and oil. Create a small pile of the potatoes next to the veal. Add the other half of cubed butter over the top of the coins, oil, and heavily season with salt and pepper. Allow them to cook without mixing for about 8-10 minutes.
  5. Using the Bull Griddle Kit, take the spatula and scrape the veal fond from the surface of the griddle and scrape the bottom of the potatoes.
  6. Move the potatoes over on top of the fond and carefully mix-spread the potatoes out, allowing the surface area of the coins to lightly brown. If needed, turn heat down to medium and continue to cook until done, another 5 minutes.
  7. Remove from heat, place on sheet pan, and season with salt.
  8. Serve alongside breaded veal and enjoy!
Recipe by Grilling Outdoor Recipes powered by Bull Outdoor Products at