Stabilize your grill to 375F and set the grill up for indirect cooking. Place a cast iron skillet on the grill and allow it to come to temperature.
Combine the peeled and sliced potatoes with the clarified butter and salt. Toss to coat evenly. Pour 1 Tablespoon of the clarified butter in the bottom of the cast iron pan then begin to shingle the potatoes in the bottom of the pan in a circular pattern. Remember the bottom will become the presentation side with flipped out in the end so make the top layer neat and tidy. After the first layer has been placed down, continue to layer the potatoes evenly over the original layer.
- 2 pound Potatoes (3 or 4)
- 4 tablespoons Clarified Butter, Unsalted (Melted)
- 1 1/2 tablespoons Kosher Salt
Close the dome and allow to cook for 15 minutes. After the first 15 minutes, cover the pan with foil and cook for another 45 minutes or until entire stack is softened and probe tender. Remove the potatoes from the grill and allow to cool for 10 minutes then flip out onto a cutting board or presentation plate. Enjoy!