Wednesday, February 17, 2010

Grilled Herb Potatoes

• 2 pounds large Yukon Gold or other yellow-fleshed potatoes
• 1/4 cup chopped mixed herbs such as parsley, chives, rosemary, and oregano
• 2 garlic cloves, smashed
• 1/3 cup extra-virgin olive oil
• 1 lemon wedge plus additional for serving
To Prepare:
• Prepare a gas grill for direct-heat cooking over medium-high heat; Cut potatoes into 1/2-inch-thick slices and cook in a large pot of well-salted boiling water 10 minutes (potatoes will not be cooked through).
• Meanwhile, stir together herbs, garlic, oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large shallow dish.
• Drain potatoes well and transfer to herb oil, tossing gently to coat.
• Transfer potatoes to grill, letting excess oil drip into dish (reserve oil in dish). Grill potatoes, covered, turning once or twice, until tender, about 5 minutes total. Return potatoes to dish and toss again with herb oil. Squeeze lemon wedge over potatoes. Season with salt and serve with additional lemon wedges.
• Cooks' note: Potatoes can be cooked in a hot grill pan 10 to 12 minutes.

From: Maggie Ruggiero Gourmet Magazine 2009.

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