[Saturday Sides is a weekly feature I run to help you combat the side dish blahs. Check here Saturdays to see what’s new and different you can add to your dinner table. Or, you can subscribe here so that you never miss a Saturday Sides Recipe.]
I wonder if they’re beginning to think I’m a creeper or something at the fruit market. As if it wasn’t bad enough that I was there every day – and sometimes twice a day, yesterday I showed up with my camera. They didn’t say anything, but they sure did look at me funny. I just want you all to know that this is how much I love you guys – just one of the free services that I provide.
I actually made my second trip to the market yesterday because hubby wanted a baked potato for dinner and I didn’t have any bakers on hand. I had already been once in the morning and picked up some peas for dinner with the intention of blogging about those peas today.
When I got back to the market, though, they had put out these “fresh dug” baby potatoes and I decided hubby would just have to deal because there was no way I wasn’t buying, cooking and eating these bad boys for dinner. At the same time, I knew I was going to have to bring my “A” game if I didn’t want to hear “Hey! Where’s my baked potato?”
You see, potatoes are kind of a big deal around here. So much so, that my hubby and the girls have taken to referencing them as “my potato, my precious” every time they’re mentioned.
So anyhow, that’s exactly what I did; I bought them, cooked them, and ate them. And, I hope you don’t mind me saying so, but I did totally bring my “A” game. These completely blew us away. As a matter of fact, they were so . . . so . . . well, so precious that I tabled the peas for another day.
Grilled New Potatoes
2 pounds of baby potatoes (white, gold, or red)
1/4 cup salt
4 teaspoons of vegetable or olive oil, divided
3 tablespoons fresh chopped parsley
1 tablespoon fresh chopped chives
1/4-1/2 tsp dried oregano
1/2 tsp dried basil
3-5 cloves garlic
2 tablespoons grated Parmesan cheese
Wash potatoes and cover with water. Add salt to the water and bring to a boil. Boil for 20-25 minutes.
I know this is a lot of salt, but you won’t be eating all of it. Adding it to the water like this is a trick I learned from a recipe that is local to the New York area and it really makes seasoning the potatoes much easier.
Remove potatoes from heat. Drain and rinse. Feel free to do everything up to this step ahead of time. Then, when it’s closer to dinner time you can complete the recipe in 10 minutes or so. This really speeds up dinner time!
Cut the potatoes in half. Ignore my florescent pink nail polish. I like bright summery colors, but this pink is a little over the top.
Pour 1 to 2 teaspoons of oil in the bottom of a large empty bowl and add the halved potatoes. Make sure you move the potatoes around really well, you want to make sure the white part of each potato has some oil on it, because these will stick to the grill easily.This step is really important if you don’t want all the potato guts left on the grill.
Allow your grill to heat to medium-high heat.
Place the potatoes, skin side up, on the grill. Now, here’s what I do. After I get the potatoes on the grill I go back and give each little potato a little push-shove with my tongs to make sure it’s not sticking to the grill. Giving them a minute to cook before I do this makes sure that I get the crispy little brown marks, but saves the potatoes from totally melding to the grate for life.
Allow the potatoes to cook until lightly brown, about 5 minutes. During this time I go in and chop up my herbs and prepare the bowl.
Gently turn the potatoes over and allow them to heat the rest of the way through – about 4-5 more minutes.
After I flip the potatoes over, I put the garlic cloves right on the grill. If you have a garlic press there is really no need to peel them ahead of time, but make sure they don’t fall through the cracks! Watch them closely and turn frequently to avoid scorching. The skin part might get a little black, but that’s fine. I used three garlic cloves, but that’s because I was feeding the kids. Hubby and I agreed that more garlic would have been fine with us.
Meanwhile, add another 1-2 teaspoons of oil to the bottom of the bowl. Add the herbs and seasonings, and half the cheese.
When the potatoes are heated completely through add them to the bowl. Run the garlic cloves through a press and add to the potatoes – the garlic should be soft and golden colored – and it will smell divine.
Gently toss to mix and sprinkle the remaining cheese over the top.
Here is the recipe without pictures (and special thanks to my hubby for installing the recipe card plug-in!)
Similar Posts:
- Oh man! The Ooey Gooey Triple Deluxe Grilled Cheese Sandwich
- All I want for Christmas is my Crockpot. And Stew. Regular Beef Stew.
- The Burger Imposters
- Saturday Sides: Super Spaghetti Squash (How’s that for alliteration?)
- Cute! Candy Cane Cupcakes
{ 2 comments… read them below or add one }
I make something very similar, but I put the cloves of garlic in the water with the potatoes when I boil them. I also toss the potatoes in a homemade garlic-infused olive oil. Yummo..nothing like fresh dug potatoes.
Those look delicious! I love that you threw the garlic cloves right on the grill as well, I need to try that!
Heidi / Savory Tv´s last blog ..Low Brow Goes High Brow! Chef Steve Ricci’s Tuna Sandwich