Grilled Yukon Gold Potatoes With Rosemary-Lemon-Garlic Vinaigrette
Serves: 6
Graciela O'Reilly
1 January 1970
Based on User reviews:
51
Spice
50
Sweetness
57
Sourness
40
mins
Prep time (avg)
3.6
Difficulty
Ingredients:
6 large
Yukon Gold Potatoes (scrubbed)1
Salt1 tsp
Lemon Zest4 cloves
Roasted Garlic1 tbsp
Dijon Mustard2 tbsps
Rosemary Leaves (chopped fresh)1 cup
Extra-Virgin Olive Oil1 cup
Canola OilDirections:
1
Place the potatoes in a large pot of cold water, add 2 tablespoons of salt and cook until potatoes are tender, but still firm, 12 to 15 minutes
2
Drain, let cool then cut each potato into rounds and wedges
3
Potatoes can be made up to 2 days in advance and refrigerated and cut just before grilling
4
While the potatoes are cooking, combine the zest, juice, garlic, mustard, rosemary and salt and pepper in a blender and blend until smooth
5
With the motor running, slowly add the extra-virgin olive oil and blend until emulsified
6
Can be made 1 day in advance and refrigerated
7
Bring to room temperature before using
8
Heat the grill to high
9
Brush the potatoes on both sides with the canola oil and season with salt and pepper
10
Place the potatoes on the grill, cut side down and cook until golden brown, 4 to 5 minutes
11
Turn the potatoes over, and continue grilling until just cooked through, about 5 minutes longer
12
Remove the potatoes and cut each half in half lengthwise and then crosswise into 1-inch pieces
13
Transfer to a platter and immediately drizzle with the vinaigrette and toss to combine
14
Garnish with parsley sprigs