We have really been taking advantage of the warm weather here lately and grilling most of our meals. Our new favorite though are grilled potatoes!
Who doesnt love a crispy, grilled potato with those grill marks on their plate next to a juicy roasted chicken??
For a change of pace, we made a salad out of it and it was the perfect accompaniment to our dinner this day! This is very easy to put together and simply a salad that we will be eating a lot of this summer!
What things do you like to grill during the summer months?
2 lbs red potatoes, scrubbed and cut into ¾-inch slices
3 tbsp. olive oil
2-3 teaspoons kosher salt, divided
Freshly ground pepper
4-6 cloves garlic, smashed with blade of knife
⅓ cup sour cream
1 tsp. Dijon mustard
1 tsp. red wine vinegar
2 tbsp. chopped fresh flat-leaf parsley
4-6 sprigs of fresh rosemary
1. Pre-heat the grill to high heat. Slice the potatoes into slices then soak them in water for about a half hour. Remove and pat dry with paper towels. Toss the slices in a bowl adding the olive oil then sprinkling with salt and pepper to taste. Toss in the crushed garlic cloves and break the rosemary sprigs into smalller pieces then toss to coat the potatoes, garlic and rosemary evenly with the salt, pepper and olive oil. Let this mixture sit out at room temperature for at least a half an hour or for a couple hours in the fridge until you are ready to cook.
2. Once the potatoes have marinated for a half hour, put the potato slices carefully on the grill and turn the heat down to medium. Slowly grill the potatoes until they are easily pierced with the tip of a knife, then remove and put them on a plate whilte you assemble the dressing.
3. In a large bowl stir together the sour cream, mustard, and vinegar. Add the grilled potatoes and gently toss to coat. Add additional salt and pepper to taste and stir in parsley just before serving. Serve warm or at room temperature.