Saturday, July 4, 2009

Grilled Potatoes with Aioli

The potato is such a versatile vegetable; it makes wonderful fries and is delicious mashed, roasted or baked. It's also fabulous when cooked on a gas or charcoal grill. Grilled potatoes are soft on the inside and crispy on the outside. Finished with a drizzle of aioli, grilled potatoes are a spectacular accompaniment to ribs, steak, chicken or chops. The garlic in the aioli becomes incredibly fragrant when it meets the warm potatoes. Grilled potatoes with aioli is another one of those dishes that I have to closely monitor so it doesn't disappear from the serving plate before it makes its way to our table!
3 small potatoes, 1/4 inch slices
1 tsp. smoked paprika
1/4 tsp. garlic powder
1/4 cup extra virgin olive oil
1/4 cup prepared aioli (see search function on upper right side of page to find this recipe)


Parboil potatoes until barely fork tender (Begin with cold water and bring to a boil. Add 1 tsp. of salt, reduce heat to medium-low and cook approximately 10-15 minutes). Drain potatoes and return them to their original pot. Toss with olive oil, salt, pepper, garlic powder and paprika. Place potatoes over medium heat (about 350 degrees) on a gas grill. Cook for 3-4 minutes then flip and cook for another 2-3 minutes. Potatoes should be crispy on the outside and have nice grill marks on both sides. Remember not to move potatoes once you've flipped them. Remove from grill and allow to sit for 5 minutes. Drizzle with aioli and serve warm.

No comments: