Love everything about this side dish.
So everyone makes the summer potato salad. Usually it's grandma's recipe. Usually it's drowned in mayo, maybe has some crunchy celery and onions in it, etc. Love me some good potato salad to, don't get me wrong. But I get sick of the same damn thing. This recipe makes the humble potato take center stage for any bbq by first grilling the potatoes, and then drizzling them in a super fresh and savory herb vinaigrette. Omg, it's to die for. And feels a little "lighter" than its mayo-driven cousin.
I use Yukon Gold Potatoes because they are inherently buttery and keep their texture; russets I find are too floury and will break on the grill very easily. Potatoes are washed (not even peeled!), sliced thin, then boiled until just under fork-tender. Then brushed with some olive oil and finished on the grill so they can absorb that amazing smoky charcoal flavor. While still hot, they're drizzled with a vinaigrette of fresh oregano, thyme, and rosemary with garlic and lemon juice for an unexpected punch of flavor. These go with any grilled meat or fish and can be served hot off the grill or even cold.
Forget the multi-step potato salad recipe and try this instead. You'll love. We served them this past weekend with a grilled t-bone steak for the classic "meat n potatoes" dish. Pure delicious heaven. Enjoy!
Grilled Potatoes with Herb Vinaigrette
1 lb large yukon gold potatoes, scrubbed clean
kosher salt
about 1/3 cup olive oil
For the vinaigrette:
2 Tbsp fresh oregano
2 Tbsp fresh rosemary
2 Tbsp fresh thyme
4-6 cloves of garlic (to taste)
kosher salt
freshly ground black pepper
juice of 1 lemon
1 cup extra virgin olive oil
Take the potatoes and slice them into 1/4" thick rounds. Place in a large pot and cover with cold water. Add about 2 tablespoons of kosher salt (eyeball it) and bring to a boil. Cook the potatoes until just under fork tender. Meaning, you insert a fork or tip of a knife and it come out of the potato with just the slightest resistance. Careful not to over-cook the potatoes, because then they won't grill well. Total boil time will be around 8-10 minutes.
While the potatoes boil, make the vinaigrette. Combine the fresh herbs, garlic, some salt and pepper to taste, and the lemon juice in a food processor and pulse to chop up the garlic and herbs. With the processor on, slowly add the oil through the feed tube (the hole at the top) and mix until well combined and a vinaigrette is formed. Taste and adjust with more salt and pepper if needed. Set aside.
Once the potatoes are ready, carefully remove them with a slotted spoon from the water. If you poured them out into a colander they will break in pieces, so it's best to take them out a few at a time with the slotted spoon instead. Lay out on a baking sheet then brush both sides of the potatoes with the olive oil.
Preheat grill to high. Carefully place the potatoes on the grill and cook until char-marks are achieved on one side, about 2-3 minutes. Flip and repeat with other side. Remove the grilled potatoes and immediately drizzle with the vinaigrette while still warm. The warmth of the potatoes will help soak up that vinaigrette as opposed to dressing them when they are cold. Serve hot, at room temperature, or even cold. Can be done a few hours in advance if needed and rewarmed covered in an oven-proof dish in a 300 degree oven.
No comments:
Post a Comment