Saturday, September 19, 2009

Our summer '09 potato side dish staple

This year I made my grilled potatoes time and time again as a side dish to meals. I've even served these to company! So I finally decided to write down the recipe and document it for the blog!!!

The olive oil mixture is - in essence - what my mixture is for my breakfast homefries. But that's another recipe I need to write down one of these days.

I actually got the idea for these potatoes after my aunt cooked some on the grill with some olive oil on them. I decided to take things one step further and, as Emeril would say, "kick things up a notch." They are so delicious and easy. Microwaving the potatoes in advance cuts down on the cook time on the grill so things don't overcook. But in my opinion, you want to get a little grilled crust on these - it's amazing what a great taste grilling can give any sort of food!

I've made this recipe with white potatoes and red potatoes. There are merits to either type so I suggest them both equally if you are going to give these a try!

Robin’s Grilled Potatoes

4 medium sized potatoes (I’ve done this with both white & red potatoes, comes out great with either type)

3 – 4 tablespoons olive oil

1 ½ - 2 tablespoons yellow mustard

¼ teaspoon black pepper

Dash of salt

¼ teaspoon paprika

½ teaspoon garlic powder

Scrub potatoes clean, leaving skin on. Pierce each potato several times with a fork and place in microwave for 5-8 minutes or until potatoes are nearly fully cooked (time in microwave will depend on the size & type of potato you use). Let potatoes cool down a bit.

In the meantime, combine the remainder of ingredients in a small bowl.

When potatoes are cool enough to handle, cut each potato lengthwise down the middle. Coat each potato generously in olive oil mixture, saving any remaining mixture. Let potatoes “marinate” with mixture on for 10-15 minutes.

Preheat grill to medium heat. Place potatoes on grill, cut side down on grates for 3-4 minutes, then flip over (to skin side). While skin side is cooking, baste cut side of the potatoes with any remaining olive oil mixture. After 3-4 minutes, flip potatoes back over to cut side down on grill grates, baste skin side again if there is any remaining olive oil mixture. Close grill cover and cook for another 2-4 minutes until cut side of the potato is nice and crusty.

1 comment:

Katy ~ said...

YUmmm..does sound good. Bet this would work well in the oven as well.