We’re strongly in favor of anything that puts a nice, brown crust on a potato. Here we use live fire to do it, which also gives the potatoes a lovely slightly smoky taste. Before the potatoes go on the grill, we parboil them (to ensure they cook all the way through over the fire), then when they come off the grill, we coat them with Italian flavorings.
Recipe courtesy of "Grill It!" by Chris Schlesinger and John Willoughby, copyright 2008. Used by permission of DK Publishing. All rights reserved.
|20 small new potatoes (or 10 larger ones, halved), well washed||1/4 cup extra virgin olive oil|
|3 tablespoons vegetable oil||Juice of 1 lemon (about 1/4 cup)|
|2 tablespoons minced garlic||2 tablespoons roughly chopped fresh rosemary|
|Kosher salt and freshly cracked black pepper to taste||Kosher salt and freshly cracked black pepper to taste|
|1/4 cup roughly chopped pitted kalamata or other brine-cured black olives|
On the stove top, bring a pot of salted water to a boil and cook the potatoes, uncovered, just until they can be pierced easily with a fork but still offer some resistance (6–8 minutes). Immediately plunge them into ice water to stop the cooking, drain well, and refrigerate until cold.
Build a fire in your grill. When the coals are all ignited, the flames have died down, and the temperature is medium, you’re ready to cook.
Put the chiled potatoes in a large bowl. Add the vegetable oil, garlic, and salt and pepper and toss gently until the potatoes are evenly coated. Thread the potatoes onto skewers; if they are halved, put each half facing the same way so that the cut sides lie flat. Arrange the skewers on the grill over the coals and cook until the potatoes are golden brown (3–4 minutes). Flip over and cook for 2 minutes more.
When the potatoes are done, carefully push them off the skewers back into the same large bowl. Add the olives, olive oil, lemon juice, rosemary, and salt and pepper to taste, and toss gently until the potatoes are evenly coated. Transfer to a serving dish and serve immediately.
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