Tag: grilled potatoes
Memorial Day Recipes: Spicy Grilled Potatoes
- 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.
Summer Grilled Sides Recipes: Grilled Potatoes with Tarragon & Grilled Asparagus and Corn
I cooked these two sides with the boneless rib eyes I served with the tomatillo and mango sauce. I wanted to make something I can put together in advance so when it’s time to eat, there isn’t much for me to do.
In terms of the potatoes, I boiled them first; sliced them thick and placed them on the grill. I recently bought a grill pan to place on my outside grill- which is quite handy with vegetables. On the side I whipped up a sauce with tarragon, mustard and creme fraiche. I love making chicken salad with a tarragon dressing- I wanted to replicate that flavor in the potatoes. The creme fraiche softens the mustard tang and adds a nice creaminess to the dish- it was very yummy. The potatoes were crispy yet soft on the inside.
I wanted to serve some green vegetables with the meal and decided on asparagus and corn I already had in the fridge from the farmers market. I struggle to come up with different recipes for these vegetables since I cook them so often- so I decided to keep it really simple. I grilled the corn and the asparagus simply with olive oil, salt and pepper. I took the corn off the cob and added a good amount of freshly grated parmigiano reggiano cheese and mixed it with the grilled corn and asparagus. That’s all it really needed- it was delicious. I also didn’t want to introduce any new flavors to the meal. The steak with the tomatillo sauce and the potatoes with tarragon already had very strong flavors going on… the grilled corn and asparagus dish complimented both the dishes very well. My daughter happily ate the corn and asparagus but stayed away from the potatoes. She of course love the steak and wanted more. She had a big glass of milk with her meal and we had a big glass of wine!