The good thing about this dish, besides the taste, is that it can be made in advance. In fact it tastes better as the potatoes bathe in the delicious dressing for a few hours. The main ingredient in the dressing is a lot of powdered cumin. I always have lots of cumin seeds at hand but never buy the powdered variety since powdered spices loose their flavor very quickly. I ground the cumin and added it to the oil, cilantro, parsley and lemon juice. The smoky dressing was a great compliment to the creamy potatoes.

I grilled the potatoes the same way I did the carrots. It was very easy to make and the dish went perfectly with the lamb burgers and the carrot salad. It was a delicious, simple and healthy barbecue to prepare.

We all had a wonderful time and washed the delicious food down with some fabulous pomegranate mojitos. How do you make them- you ask??? Stay tuned tomorrow and I will share my husband’s fabulous recipe.

• 5 to 6 medium red skinned potatoes, peeled and sliced thin
• 2 tablespoons extra virgin olive oil
• Salt
• Pepper

Place the potatoes on a grill pan and drizzle the olive oil and sprinkle salt and pepper. Mix well and grill on medium till the potatoes are golden brown and tender- about half an hour. In case the potatoes are brown but not cooked, place them in an aluminum foil pouch and grill till soft.
Take off the grill and keep aside.

Dressing

• 1 cup fresh cilantro, chopped
• ¼ cup fresh parsley, chopped
• 1 tablespoon ground cumin
• 2 teaspoons smoked paprika
• Salt
• 2 tablespoons extra virgin olive oil
• Juice of half a lemon

Mix the cilantro, parsley, cumin, paprika, salt, oil and lemon juice in a small bowl. Add to the cooked potatoes. Mix well and check for seasonings. Keep for at least 30 minutes before serving.