0:00 My name is Brandon Sarkis on behalf of Expert Village. Today I am going to show you how
0:04 to use a George Foreman Grill to make stuff besides grill cheese sandwiches and hot dogs.
0:09 The next I am going to show you is potatoes. I've taken some red potatoes which grill up
0:14 very very well. And once again, we are going to put just a little olive oil on here and
0:19 you've got to be pretty liberal with the amount of oil you are using. Olive oil isn't really
0:27 nearly as bad for you as some people like to believe. It is pretty good for you as for
0:32 as oil goes. If you don't put the oil in these potatoes, it's not really going to crisp up
0:37 very well when you grill them. I've switched the heat on the grill to high so that we are
0:43 actually going to get a nice brown on these potatoes. Same rules as the last few dishes.
0:48 Just little bit of pepper; okay, a whole lot of pepper if it's for me. Just a bit of salt
0:57 here and I'm going to grab my spatula. I'm sorry, my tongs. These handy things and I
1:06 am going to show you how to put on the grill. Okay we are going to open the grill up and
1:11 we are going to take these and put them top side facing up and it doesn't really matter
1:22 where they go. Obviously on a Foreman grill, the middle of the grill is going to be hotter
1:26 so you might want to put the smaller pieces closer to the edges for that reason. But you
1:30 don't have to, going to put some in the middle and also really keep them close together if
1:39 you want. There's no need for any space in between them. They will cook very evenly.
1:48 And since these don't have any juice to come out of them, don't worry about the drip pan
1:55 but I will still leave them there. So I am going to go ahead and close the lids on these
1:58 potatoes. The grilled potatoes are probably going to take seven to eight minutes. They
2:02 do take a while. You can do them a little less if you do them before hand. Do them like
2:07 five minutes and throw them in the oven to finish them while you are cooking your steak.
2:10 That works as well too. We'll come back in about six or seven minutes to check on our
2:15 potatoes. Look at that; nice grilled potatoes. I do see a couple of them here. You can tell
2:20 on the edges how they are done in the middle. These aren't because they don't have any contact
2:23 with the grill. So what you can do is you can actually pluck out these ones that you
2:30 know are done. They are the ones that had more contact time with the grill. And the
2:42 rest of these didn't so I'll close these up and let them go for another round.