Recipe: Grilled Potato Salad
There’s no need to forego that BBQ taste even though the snow is falling
If you’re averse to outdoor grilling in these freezing temperatures, this recipe is for you. Thanks to Shahir, there’s no need to forego that BBQ taste even though the snow is falling. These veggies taste like they’re straight off the grill and are the perfect accompaniment to Honey Curry Salmon Plank with Coconut Sauce. Tossed in olive oil and topped with fresh herbs, they’re sure to satisfy that taste of summer you’ve been longing for.
- 2 lbs potatoes, skin on (new potatoes or new fingerlings and/or baby sweet potatoes)
- ⅓ cup olive oil, divided
- 1 cup fresh cilantro, chopped
- 2 cloves garlic, minced or rasped
- Juice and zest of half a lemon or lime
- Salt and pepper
Wash, scrub and dry potatoes. Cut new or fingerlings potatoes and baby sweet potatoes lengthwise into long wedges (approx 1 x 2 inches). Fill a large stock pot with water and add a healthy pinch of salt. Add potatoes to water and bring up to a boil. Cook potatoes for about 10-15 minutes or until just under fork tender, not to soft to avoid them falling apart.
Preheat a stove top grill or seasoned cast iron pan over medium high heat. Drain boiled potatoes and let stand for 10 min to allow them to cool off and dry. Toss potatoes in ¼ cup of olive oil to fully coat. Add potatoes to grill or pan and cook for a few minutes per side until browned and crispy.
Once potatoes are grilled, toss with remaining olive oil, chopped cilantro, rasped or minced garlic, lemon/lime juice and zest and salt and pepper.