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Roasted ‘green’ potatoes

POSTED: March 12, 2014 1:00 a.m.

24 small red potatoes, halved

2 tablespoons olive oil

1 teaspoon kosher salt

For the sauce:

4 cups lightly packed chopped curly parsley (1 to 2 bunches)

2 cups fresh basil (or blend of fresh herbs)

3 to 5 cloves garlic, minced

1 teaspoon kosher salt

1/2 teaspoon ground black pepper

1/2 teaspoon red pepper flakes

2 tablespoons minced shallot or onion

3/4 cup olive oil

1/4 cup lemon juice

Heat a gas or charcoal grill and set for indirect medium heat grilling. Alternatively, heat the oven to 350 degrees.

Place the potatoes in a large bowl or large zip-close plastic bag. Drizzle with olive oil and toss to coat. Sprinkle with salt and toss again to coat evenly.

If cooking on the grill, place the potatoes directly on the cooler side of the grill. If cooking in the oven, set a wire rack over a rimmed baking sheet and place the potatoes on the rack. Cook for 40 to 50 minutes, or until the potato skins are lightly puffed and the insides are tender. You do not need to turn the potatoes during cooking.

Meanwhile, prepare the sauce. In a blender or food processor, combine all ingredients and pulse until chopped well, but not liquefied. For a blender, it’s best to start with the liquid ingredients and end with the parsley.

As soon as the potatoes are done, transfer them to a large serving bowl. Drizzle the sauce, about 1/4 cup at a time, over the potatoes and toss well to coat. You may have some sauce left over. Serve immediately or chill and serve cold.

From start to finish, it takes 1 hour with 15 minutes active and it serves six.


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