The love affair with potatoes continues. Unfortunately, it will be with store bought for some time still. Especially because our lovely mild winter gave us snow this week and right now it is a mere 29 degrees with 15 miles per hour winds that slice through you. They are calling for record low temps for a while longer. Yeah. Nope, not really. The weekend is upon is and I fear I will be stuck inside…but I so want it to be garden season.
So to tide us over we are making some jerk chicken, veggie grill basket, and grilled fries. The chicken is simple enough, leg/thigh quarters were on sale at the market so we got four and put them in a simple jerk marinade. I did not make the marinade, it is Secret Aardvark, which is so HOT, but SO good! I cut it with water and agave to take the heat down a few notches. Marinade overnight and grill to perfection.
Veggie grill basket was also easy…cut up broccoli, snips stems of some mushrooms, cut asparagus into 1 inch chunks, slice red onion, toss in bowl with olive oil, salt and pepper. Grill in nonstick grill basket….the variations of this dish are endless and it is so tasty every time. We eat this side dish at least one a week.
Now to the star, which is always the potatoes!
Salt & Pepper
Par boil potatoes whole for 10 minutes. If the potatoes are big you might want to cut them in half, but I used fingerlings. Remove from heat and cut in half, or slices if you are using Russetts or something. Using a silicon brush, brush the exposed meat with olive oil, sprinkle with salt (I used Alderwood smoked) and pepper.
Grill meat side down on medium-high heat (adjust for outside temps and potato thickness as needed) for 5 minutes. Flip onto skin side and grill for 5 more minutes.