Grilled Potatoes With Garlic Recipe - Cooking Index
Grilled Potatoes With Garlic Recipe - Cooking Index
| 1 1/2 lbs | 681g / 24oz | Small red new potatoes -- |
| Scrubbed | ||
| 4 | Garlic cloves - unpeeled (large) | |
| 4 tablespoons | 60ml | Olive oil |
| 1/2 teaspoon | 2.5ml | Salt |
| 4 sections | Fresh rosemary | |
| 1 tablespoon | 15ml | White wine vinegar |
| 2 teaspoons | 10ml | Dijon mustard |
| 1/4 teaspoon | 1.3ml | Pepper |
| 2 | Green onions - thinly | |
| Sliced |
Prepare grill or heat oven to 450ø. Make a tray from heavy-duty aluminum foil by folding foil over for double strength and folding up sides; oil tray. Cut potatoes into pieces no larger than 1 1/2 inches.
Combine the potatoes, garlic, 1 tbsp olive oil and 1/4 tsp salt in medium-size bowl; toss to coat potatoes. Spoon potato mixture into foil tray, keeping potatoes in one layer. Top with rosemary sprigs.
To grill: Grill the potato mixture 5 inches above medium-hot coals, covered, turning occasionally, for 25-30 minutes or until potatoes are tender and crisply browned.
To roast: Roast potato mixture in 13 x 9 x 2-inch baking pan in 450ø oven, stirring occasionally, 30-40 minutes or until tender and browned.
Meanwhile, whisk vinegar, mustard, remaining 1/4 tsp salt and the pepper in medium-size bowl. Whisk in remaining 3 tbsp oil. Discard woody rosemary stems from grilling tray. Squeeze garlic cloves from skins into dressing in bowl. Mash slightly into dressing.
Add potatoes and onions to dressing; toss to coat.
Serve warm.
Source:
ESSENCE OF EMERIL SHOW
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.