Ahh grilled potatoes. I will always remember the first time I had them. A couple of my friends were over for dinner and my Dad exclaimed to them, “try the potatoes, they’re DYNAMITE!” A typical thing for my Dad to say, but for years the story has carried on and my friends and I still crack up about it. One thing you should know is, my Dad is obsessed with grilling. Throughout my upbringing my Mom has figured out ways to make entire meals of grilled food, just to please my Dad’s obsession. I too have come around to love grilling. Among the many dishes that have been created on the patio at my house, the grilled potatoes recipe is one that is seriously delicious.
What you’ll need:
- Depending on the size of the potatoes and how much of the meal the potatoes account for, ½ - 1 whole potato per person
- 1 shallot per 1 potato
- 1 lemon per 1 potato
- Dijon Mustard
- A little bit of honey
- EVOO (extra virgin olive oil)
Tips:
- Though this recipe is best on a grill, I works just as well on a grill pan
- I have always used russet potatoes, my mom uses yukon gold potatoes
What you’ll need:
- Depending on the size of the potatoes and how much of the meal the potatoes account for, ½ - 1 whole potato per person
- 1 shallot per 1 potato
- 1 lemon per 1 potato
- Dijon Mustard
- A little bit of honey
- EVOO (extra virgin olive oil)
Tips:
- Though this recipe is best on a grill, I works just as well on a grill pan
- I have always used russet potatoes, my mom uses yukon gold potatoes
- First make the vinaigrette and get a pot of salted water on the stove and let boil.
- In the meantime, chop shallots somewhat fine and place them in a bowl.
- Pour EVOO in the bowl till the shallots are submerged
- Squeeze all the lemon into the bowl
- Put a spoonful of dijon mustard in the bowl
- Squeeze a little honey in the bowl
- Pinch salt and grind pepper into the bowl
- Whisk until emulsified
- Wrap up and place in fridge till the potatoes are ready
- Once the water is boiling, poke a bunch of holes in the potatoes with a fork and place in pot.
- Let them cook until you can stick a fork in them.
- Take them out of the water and let them cool a bit so you don’t burn your hands.
- Turn on the grill/grill pan to medium/high temp,
- Slice the potatoes about a half inch or so thick.
- Season the potatoes with some EVOO, salt, and pepper.
- Place on grill
- Once one side gets good grill marks and starts to crisp up, flip them.
- When both sides look well cooked, place them on a platter and pour the vinaigrette all over them and enjoy.