If you already use the grill for hamburgers, you cannot go wrong with these grilled potatoes. Cooked until the light is carved and sprinkled with a bright green herb sauce, these simple spuds will ensure that you were a cook-out every night.
How to make grilled potatoes
Unlike more delicate vegetables such as asparagus, zucchini or eggplant, potatoes are too close to cook completely raw on the grill. Cook them in salted water Before you grill it, ensure that they reach a perfect tenderness at the same time, it brings them to the grill.
Ingredients:
- 2 lb. Medium Yukon Golden Potatoes
- 2 tablespoons. Plus 1 3/4 teaspoon. kosher salt, divided
- 1 cup of packaged fresh basil leaves
- 1 cup of packaged fresh parsley leaves
- 1 cup of clove garlic, coarse minced meat
- 2 tablespoons. White wine vinegar
- 1 tablespoons. capers, leaked
- 1/2 cup plus 2 tablespoons. Extra-virgin olive oil, divided, plus more for grill
Route description:
- Place potatoes in a medium -sized pot; Season with 2 tablespoons of salt. Cover with water and bring to the boil over high heat. Reduce the heat and simmer until the potatoes are soft, 20 to 30 minutes, depending on the size of the potatoes.
- Drain, return to the pot and throw over low heat to steam extra moisture. Transfer to a cutting board and let it cool slightly. Cut each potato lengthwise into 6 wedges.
- Meanwhile, in a food processor, pulse basil, parsley and garlic to fine minced meat. Add vinegar, capers, 1/3 cup of oil and 1/4 teaspoon of salt and pulse until it is combined. Spend a small bowl and put in the fridge until they are ready to serve.
- Prepare a grill for medium heat; Preheat 5 minutes. Clean and oil stains. In a large bowl, throw potatoes with remaining 2 tablespoons of oil and 1 1/2 teaspoons of salt. Grill cut the side down until they are well marked under it, 2 to 3 minutes. Turn and cook until the other side is well marked, about 2 minutes more.
- Transfer potatoes to a dish. Top with herb sauce.
Yukon Golden Potatoes: These potato -shaped potatoes are ideal, because their moderate waxy texture helps prevent them from falling apart on the grill.