grilled potatoes with lemon & parsley vinaigrette
{vegan, gluten-free, soy-free, dairy-free, nut-free, vegetarian}
Summer is in full swing here in and so is the heat! Our power went out in the middle of the night a few days ago (luckily it's back on!) and our poor dogs have been panting the days away. I've relegated all cooking to the grill as our little kitchen gets a lot of afternoon sun and tends to collect the warm air throughout the house. We've making these grilled potatoes with a lemon and parsley vinaigrette, along with this giant Greek salad, every week since the heat rolled into town.
The high heat of the grill gets the potatoes nice and crispy and the simple vinaigrette made with olive oil, lemon zest and juice, and some salt and pepper, is like a bright burst of flavors in your mouth. I've been adding lemon zest to just about everything these days--salads, grilled veggies, sliced avocado...you really can't go wrong.
The recipe for the vinaigrette yields enough to dress both the potatoes and a large salad. You can always add a squeeze of lemon or bit of olive oil here and there if you run out.
Bon appetit!
Total: 20 minutes | Prep: 5 minutes | Cook: 10-15 minutes | Serves 4 as a side
//Tools//
knife
cutting board
microplane for zesting
optional lemon squeezer
*grill basket
*grill
tongs
//Ingredients//
1 pound Yukon gold potatoes, quartered lengthwise and cut into quarter-inch slices
olive oil
sea salt and pepper to taste
Lemon & parsley vinaigrette
zest plus juice of one large lemon (about 3 tablespoons)
5 tablespoons high quality olive oil
2 tablespoons chopped parsley, plus 1 tablespoon or so extra for garnish
sea salt (preferably Maldon) and fresh ground pepper to taste
//Directions//
Preheat the grill to 500 F. Meanwhile, prepare the potatoes. Mix the sliced potatoes in a large bowl along with olive oil (about 2-3 tablespoons or until the potatoes are evenly coated) and sea salt and pepper.
In a small bowl whisk together the lemon juice, zest, olive oil and salt and pepper to taste. Next stir in the chopped parsley; taste and adjust ingredients as needed.
When the grill is nice and hot, toss the potatoes in the grill basket and cook without lifting the lid of the grill for at least seven minutes. Check the potatoes and stir. Close the lid and continue to cook for about three more minutes. The potatoes are done when they are browned and crisp, and you can easily stick a fork through them.
Remove the potatoes from the grill and toss them into a serving dish along with half the vinaigrette. Taste the potatoes, adding more dressing or salt and pepper to your liking. Garnish with fresh, chopped parsley and serve immediately.
//Notes//
*If you don't have a grill, just use a sheet pan lined with parchment paper and cook the potatoes on 500 F until brown and crispy on one side (about seven minutes) then flip them over and cook the other side for five or so minutes or until crispy. Test for doneness by sliding a fork through the potato.
