This is the weekend that summer grilling kicks off in earnest.
Whether you plan to make burgers and hot dogs, ribs, steaks, chicken or veggie burgers, you’re going to need a side dish. The grill is great for that, too.
Potatoes on the grill are always tasty, but if you usually make them inside foil pouches, you know that they can take a long time and come off more poached than grilled.
If you want to perfect your grilled potatoes, try this recipe from Meatless, from the Kitchens of Martha Stewart Living ($25, softcover, Clarkson-Potter), which calls for parboiling baby red skins so that they will grill up crispy and flavorful in just minutes. What’s more, you can place them directly on the grill grates for nice charring.
Meatless contains dozens of recipes that will please vegetarians and meat-eaters alike.
WITH GARLIC-HERB OIL
1½ lbs. baby red skin potatoes
large flake sea salt
3 tbsp. extra-virgin olive oil
¼ cup fresh flat-leaf parsley leaves, coarsely chopped
2 garlic cloves, finely grated
Heat grill to medium-high. Place potatoes in a large pot, and fill with cold water. Season with salt and bring to a boil. Reduce heat, and simmer until potatoes are just tender 12 to 13 minutes. Drain and let cool slightly. Halve potatoes, and toss with 1 tablespoon olive oil.
Meanwhile, whisk together parsley, garlic and remaining 2 tablespoons oil in a large bowl.
Grill potatoes directly on grates until slightly charred and crisp, 1 to 2 minutes per side. Toss with garlic-herb oil. Season with salt and serve.
Makes 4 servings.
Editor’s note: If you don’t have large flake sea salt, substitute kosher salt.
— Meatless, from the Kitchens of Martha Stewart Living