By: Helena Stallings, Culinary Arts Student
It’s true that the summer season is coming to a close, but I don’t believe that means grilling season has to be over. Grilled potatoes are a versatile dish that takes little to no effort to make. Not to mention all of the different applications to use the potatoes once they are grilled. My personal favorite would be a hot german potato salad or cut into cubes and served in a curry dish. In the ‘Making Grilled Potatoes’ video Mark Dinnocenzo uses large russet potatoes to grill with, but smaller potato varieties work just as well, keeping in mind the difference in cooking times. In the video Mark also cuts the potatoes into halves and I’ve found that depending on the thickness of the potato cutting them into thirds will reduce their cooking time.
Start by gathering your desired variety of potatoes and if you plan on leaving the skin on, wash the potatoes in cold water. Again depending on thickness, cut the potatoes into halves or thirds and lay them on a sheet tray. Lightly drizzle a blended oil over the potatoes, preferably a high heat oil, and lightly sprinkle with salt. Rub the potatoes around to coat the under side with oil as well and they are ready for the grill. When placing the potatoes on the grill be careful not to drip oil into the flame, because you will cause a flair up and that sometimes leaves a carbon taste on the food. When the potatoes are finished, lightly sprinkle salt on the potatoes and enjoy. If the outside of the potatoes is cooking quicker than the inside, place them back onto the sheet tray and finish them in a 325 degree oven until they are cooked through.
German Potato Salad Recipe: Yield 8
3 lbs Potatoes
1 Yellow Onion
0.5 lbs Bacon
1 Red Onion
3/4 cup Cider Vinegar
1 T Mustard Seeds
1/4 cup Canola Oil
Salt and Black Pepper to taste
8 Green Onions
1/4 cup chopped Parsley
1. Grill off the potatoes and cut into small cubes when cool enough to handle. Place the potatoes in a large bowl and cover to keep warm.
2. In a large saute pan cook the bacon and cook until crisp. Remove the bacon and set it aside. Add the onions to the remaining bacon fat and cook until soft, about 3 to 4 minutes. Add the vinegar and mustard seeds and cook for 2 more minutes. Whisk in the canola oil and season, to taste, with salt and pepper.
3. Add the hot dressing to the potatoes and toss to coat. Fold in the green onions and parsley.
4. Season with salt and pepper, to taste.