About Us saturday chef recipe

Grilled Herb Potatoes

Original date aired: July 10th, 2010

Overview

For the first week of Stampede, Chef Judy has included a recipe that all will compliment any Stampede fair.


Ingredients

You mise en place or "Meez", includes:

  • 2 lbs large Yukon Gold or other yellow-fleshed potatoes
  • 1/4 cup mixed herbs such as parsley, chives, rosemary and oregano (chopped)
  • 2 garlic cloves, smashed
  • 1/3 cup extra-virgin olive oil
  • 1 lemon wedge plus additional for serving
  • 1/2 tsp salt
  • 1/4 tsp pepper

Directions
  1. Prepare a gas grill by pre-heating it to medium-high heat.
  2. Cut potatoes into 1/2 inch thick slices and cook in a large pot of well-salted boiling water for approximatley 10 minutes (potatoes willl not be cooked through).
  3. While the potatoes are boiling, stir together the chopped herbs, garlic, oil, salt and pepper in a large shallow dish.
  4. Drain potatoes well and transfer to herb oil, tossing gently to coat.
  5. Transfer potatoes to grill, letting excess oil drip into the dish.
  6. Grill potatoes, covered, turning once or twice, until tender, about 5 minutes in total.
  7. Return the potatoes to the dish and toss again with the herb infused oil.
  8. Squeeze lemon wedge over potatoes.
  9. Season with salt and pepper and serve with additional lemon wedges.

Yahoo and Enjoy!

Chef Judy Wood

If you have any questions about this recipe or any other recipe, please email me at chefjudywood@meezcuisine.com.

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