I might be in love with Bobby Flay. I have never tried a recipe of his that I didn’t fall in love with. (Except the ones that include cilantro, but that’s only because I hate the taste of it. Usually I just replace with another herb and still get stellar results.)
Why the word “genius” in the title of this post? Because of the two-step cooking process. See, Bobby realizes that if you just throw raw potatoes on the grill, the outside will burn before the inside is done cooking. So you will have a charred potato that is still raw in the middle. Bobby’s solution? Par-boil those babies before throwing them on the grill. That way, most of the cooking is done in a pot on the stove and the potatoes are grilled for only a few minutes to get some gorgeous grill marks and crust on the outside.
Finally, I just want to say, that my stick blender is amazing- with it, the dressing comes together in less than 10 seconds.
Attention: there are a lot of steps in this recipe and you will have too many dishes to do. My suggestion: pour yourself a glass of white wine, put on some music, and take the extra time. All those steps are vital to the final dish and you will be very happy that you didn’t take shortcuts.
By the way, the dressing recipes makes twice the amount you need for the potatoes. Go ahead and make all of it. Use it on your sandwich, as a dip for your fries, as a marinade for chicken. It’s versatile and it’s delicious.
Genius Grilled Potatoes With Roasted-Garlic Herb Vinaigrette
- 2 lbs. small red new potatoes (can sub with baby Yukon Golds, fingerling potatoes, or a tri-color variety, as long as they are small)
- 8 cloves roasted garlic
- 1/4 cup white-wine vinegar
- 2 tsp Dijon mustard
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 2/3 cup extra-virgin olive oil
- 1/8 cup fresh flat-leaf parsley leaves
- 1/8 cup fresh basil leaves
- 1/4 cup canola oil
- Kosher salt and freshly ground black pepper
1. 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. [Note: you can also microwave the potatoes, but time and settings depend on your particular microwave and the type of potato you use]
2. While potatoes are cooking, blend garlic, vinegar, mustard, salt, and pepper together until smooth. You can do this with a traditional blender or an immersion blender. While blade is running, add olive oil in a steady stream until emulsified, then add fresh herbs and blend for a few seconds more. You don’t want to pulverize the herbs — they should still be visible when you are done blending.
2. Heat the grill to medium heat. Brush the potatoes with canola 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.
3. Remove to a large shallow bowl and toss with half of the vinaigrette. Season with salt and pepper. Serve hot.