Phil Anderson: Hi! I am Chef Phil Anderson, with Harris Teeter and this is just a beautiful day to be grilling. We are going to be grilling some smashed red potatoes today, that you have never grilled a potato outside of aluminium foil, but this is really cool. It's a real starchy potato, it's a red potato. You can use white potatoes as well because they have a lot of starch. What I did was back in the kitchen, I boiled the potatoes in salted water and then I cooled them and when they got cooled enough, I smashed them. I smashed them so that they would stick, still stick together, but as much surface area as possible. Okay, and then we have added freshly ground pepper and salt, kosher salt. Now we are going to spray this with a cooking spray and put it right on the direct grill heat. Now, we have two ways of growing, two methods, indirect and direct. We're going to use both methods today. We're going to direct heat the potatoes to get the nice char marks on them. And direct is when all of that 600 degree heat is coming up to the potato. Then after we have marked our potatoes, we're going to move them over into the indirect and we're going to cover them. So then all of that ambient heat will just roast the potato until they are nice and hot. So let's get started. We're going to let these char for about three or four minutes. We want to develop a nice smoky flavor and then we're going to come back and put them on the other side of the grill, that's indirect heat. Okay, it's been about four minutes and the potatoes have been above the direct heat, we're going to move them to the other side of the grill which is indirect because they are off, okay. Now we're going to cover, three or four more minutes. So that's four minutes on direct side and then three or four on the indirect side. So it's a total of eight minutes, total cooking time and your potato will be really wonderful. You have pretty much boiled it, then we poured it off, you have steamed it and then you come back here and you grill it and now you are kind of roasting it. It's kind of neat, four cooking methods in one potato, for the funk. Okay, we waited three or four minutes and the potatoes are done now. So we are going to take them off. You can smell them, they are really, really great smelling. Okay, the next thing we are going to do -- or the last thing we are going to do is we are going to put some fresh rosemary over the top of it. We are just going to let that settle in for about five or six minutes that will give a little bit of a rosemary hint to them. And then when we eat them, we are going to smash those rosemary into the potato and bite out. Ah! It's going to taste great and there you have it. It's a grilled smashed potato, it's fantastic, I'm sure you'll enjoy.