Cooking / Side Dishes

Grilled Potatoes With A Scallion Drizzle

Grilled Potatoes with a Scallion Drizzle
Barbecuing is my favorite cooking method during the summer, which means I’m always looking for ways to elevate the grilling experience without complicating it.  Given my no carb left behind philosophy, it’s only natural that this upscale girl meets grill experimentation would involve potatoes.  For this dish, the smoky, creamy flavor of the grilled potatoes contrast well with the fresh and zesty scallion drizzle.  This also works well for entertaining during the summer, since it can partially be made ahead of time.  The drizzle can be made a day in advance and the potatoes can be boiled two days before.
Grilled Potatoes with a Scallion Drizzle
Grilled Potatoes with a Scallion Drizzle
Grilled Potatoes with a Scallion Drizzle

Grilled Potatoes with a Scallion Drizzle
Grilled Potatoes with a Scallion Drizzle
Print Recipe
    Grilled Potatoes with a Scallion Drizzle
    Grilled Potatoes with a Scallion Drizzle
    Print Recipe
      Ingredients
      • 6 yukon gold potatoes scrubbed and rinsed
      • 6 scallions dark and pale green parts only
      • 1 jalapeño seeded and chopped
      • 1/4 cup canola oil + 1 tablespoon
      • 3 tbsp sherry vinegar
      • 3 tbsp water
      • 1 teaspoon honey
      • kosher salt and fresh ground pepper
      Instructions
      Grilled Potatoes
      1. Place the potatoes in a large pot of cold water and add 2 tablespoons of salt.
      2. Cook until potatoes are tender, but still firm, 12 to 15 minutes.
      3. Drain, let cool (potatoes can be made up to 2 days in advance and refrigerated and cut just before grilling).
      4. After they have cooled, cut each potato into 3/4″ thick discs.
      5. Heat the grill to high.
      6. Brush the potatoes on both sides with the canola oil and season with salt, pepper and a dusting of paprika.
      7. Place the potatoes on the grill, cut side down and cook until golden brown, 4 to 5 minutes.
      8. Turn the potatoes over, and continue grilling until just cooked through, about 5 minutes longer.
      Scallion Drizzle
      1. In a blender, puree the scallions, jalapeño, vinegar, water and honey.
      2. Gradually add the oil.
      3. Season with salt and pepper and serve.
      Recipe Notes

      For plating, you have a few options:
      Plate the potatoes on a large serving dish and the scallion drizzle in a separate gravy boat on the plate.
      Pre-drizzle the grilled potatoes for a bright presentation.
      Garnish the plate of grilled potatoes with sliced scallions.

       

       

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