We've been meaning to make this smashed potatoes dish since the recipe ran in the NYTimes last month.
You can cook the potatoes on a grill outdoors, but even so, you're supposed to use a griddle over the heat.
Instead of wasting charcoal (is it ever really a waste?) we cooked indoors, using an antique griddle that just keeps getting better and better the more we use it. (I think it used to belong on top of an old stove, one with a cut-out you can set the griddle into. I'll photo it some time.)
Basically these are boiled potatoes that you squash slightly, and then smear olive tapenade on them. Over to the hot-hot griddle you go, where you sear the bottoms of the taters for a while, and finally you flip them and sear the tapenade side.
They tasted smoky! Like they'd been cooked outdoors.
Turns out the tapenade burned a little, in a very good way. This might be part of the plan; I don't know. But I wouldn't do it any different from now on.