Monday, July 27, 2009

Grilled New Potatoes With Herb Vinaigrette

2 lbs. small red new potatoes
1/4 cup canola oil
kosher salt and freshly ground black pepper

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Ingredients for roasted garlic-mustard-herb vinaigrette:
8 cloves roasted garlic
1/4 cup white-wine vinegar
2 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2/3 cup extra virgin olive oil
1/4 cup fresh flat-leaf parsley leaves or fresh basil leaves, or a combination of both, plus more for garnish

Preparing the vinaigrette:
Put the garlic, vinegar, mustard, salt, and pepper in a blender and blend until smooth.

With the motor running, slowly add the oil and blend until emulsified. Add the herbs and blend a few seconds just to incorporate.

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Preparing the potatoes:
Put the potatoes in a pot of salted cold water and bring to a boil over high heat. Reduce the heat to medium and simmer until tender but still firm, about 5 minutes or until a paring knife inserted into the center meets with some resistance. Drain and let cool slightly before slicing in half.

Heat the grill to medium heat. Brush the potatoes with the oil and season with salt and pepper. Place the potatoes on the grill, cut-side-down, and cook until lightly golden brown, 3 to 4 minutes. Turn the potatoes over and continue grilling until just cooked through, about 3 minutes more.

Remove to a large shallow bowl and add half of the roasted garlic-mustard-herb vinaigrette. Season with salt and pepper. Drizzle the rest of the vinaigrette over the potatoes and garnish with fresh herbs.


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