Genius Grilled Potatoes with Roasted Garlic-Herb Dressing

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.

Read the recipe and the rest of the post here…

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Rosemary Roasted Potatoes

rosemary roasted potatoes

I had to share this super easy side dish! I made these potatoes when I needed a side for steak with rosemary butter. I figured I could echo the rosemary flavors in the potatoes and it came together really quickly. The potatoes cooked in the oven and became tender, and then I put them under the broiler to get them nice, crispy, and browned.

You always want to use a waxy potato for roasting, like Yukon Gold, fingerling, or red potatoes. They hold up much better during cooking than white or Russet potatoes, which are really starchy and break apart easily. You could even try this dish with baby potatoes cut in half — just increase the quantity.

Read the recipe and the rest of the post here…

Roasted Indian Spiced Cauliflower and Potatoes

I served these vegetables alongside the tandoori-style chicken. Roasted cauliflower is completely different from the raw stuff. The flavor is sweet and a little nutty and very pleasant. I roasted these for twice the time called for in the recipe, just to make sure that the cauliflower flavors developed nicely. Yukon Gold potatoes are great because they hold their shape while roasting – Russet or Idaho potatoes would fall apart if you kept them in the oven this long.

Read the recipe and the rest of the post here…