Peruvian Potato Mixed Grill - cooking recipe

Ingredients

2 lbs potatoes (mixted types of potatoes such as yukon, sweet, purple)
4 tablespoons butter, unsalted (or 1/4 cup olive oil)
2 garlic cloves, minced
2 tablespoons parsley, chopped fresh Italian (flat-leaf)
salt & freshly ground black pepper, to taste

Preparation

Place the potatoes in a large pot and add cold water to cover. Bring to a boil over medium heat and cook, uncovered, until tender, about 10 minutes for small potatoes, 20 to 30 minutes for large. Drain the potatoes, then rinse under cold running water to stop the cooking. Peel them with a paring knife and cut lengthwise into 1/2-inch-thick slices.
Preheat the grill to high.
Melt the butter, with the garlic and parsley, in a saucepan over high heat. Bring to a sizzle and cook, but do not let the garlic brown. Remove the pan from the heat.
When ready to cook, preheat a vegetable grate for 5 minutes. Brush the potato slices with the butter mixture and arrange them on the hot grate. Grill, turning with tongs, until golden brown on both sides, 2 to 3 minutes per side. Season the potatoes with salt and pepper as they cook. Serve immediately.