Grilled Baby Potatoes With Rosemary And Capers Recipes
ROASTED BABY POTATOES WITH CAPERS AND ROSEMARY
This recipe is absolutely delicious and surprisingly easy. I like it with baby Yukon potatoes as they develop a crisp exterior and a soft, creamy interior. The dish also looks very attractive, especially if you use a variety of baby potatoes. The recipe was printed in Bon Appétit (April 2006) where they recommend it as part of a Passover menu. I believe it was originally printed in "The Essential Book of Jewish Festival Cooking", by Phyllis Glazer & Miriyam Glazer.
Provided by blucoat
Categories Potato
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F Arrange potatoes in single layer on large rimmed baking sheet. Drizzle with oil; sprinkle with rosemary pieces, garlic, and salt; toss to coat. Roast until potatoes are tender, stirring every 15 minutes, about 45 minutes total.
- Mix in capers. Roast until flavors blend, about 5 minutes longer.
- Season with pepper. Transfer to bowl. Garnish with rosemary sprigs.
Nutrition Facts : Calories 181.6, Fat 7, SaturatedFat 1, Sodium 433.2, Carbohydrate 27.4, Fiber 4.2, Sugar 2, Protein 3
GRILLED BABY POTATOES
Categories Potato Side Vegetarian Quick & Easy Grill/Barbecue Vegan Gourmet Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 5
Steps:
- Cover potatoes by 1 inch in cold water in a 4-quart pot, then add 1 tablespoon kosher salt and bring to a boil over high heat. Reduce heat and simmer until potatoes are just tender, 12 to 15 minutes.
- Drain potatoes in a colander and transfer to a large shallow pan to cool quickly.
- If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is hot when you can hold your hand 5 inches above rack for 1 to 2 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.
- Meanwhile, toss potatoes with 1 tablespoon oil and remaining teaspoon kosher salt, then push 2 or 3 potatoes onto each rosemary stem.
- Grill potato skewers directly over coals, turning over occasionally with tongs, until grill marks appear, 3 to 4 minutes total.
- Transfer potatoes to a platter and drizzle with remaining 2 tablespoons oil.
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- Put the potatoes into a large pan of cold water with 1 teaspoon of the salt. Bring to a boil and cook them until you can just stick a fork or knife into them with some resistance (about 10 minutes but this varies depending on the size). then remove from the heat and drain.
- Remove from the heat, drain and run cold water all over them before draining again. This will stop them cooking anymore.
- Pour in the oil, rosemary, remaining salt and pepper then seal the bag/container and give it a good shake around to distribute the oil and herbs all over the potatoes.
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