Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Join the forum, it's quick and easy

Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

Would you like to react to this message? Create an account in a few clicks or log in to continue.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Grilled Fingerling Potatoes

    Lobo
    Lobo
    Lobo
    Moderator
    Moderator


    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Grilled Fingerling Potatoes Empty Grilled Fingerling Potatoes

    Post by Lobo Mon 18 Jan 2016, 9:35 pm

    Grilled Fingerling Potatoes Img75l
    Grilled Fingerling Potatoes
    Grilled Fingerling Potatoes Translucent
    Be the first to Write a Review
    Prep Time: 20 minutes
    Cook Time: 20 minutes
    Servings: 8
    There are many varieties of delicious small potatoes available year-round at better supermarkets and farmers’ markets. Look for uniform size and smooth skins. Small potatoes need to be parboiled for a short time before grilling to ensure tenderness. 






    • 526

    Ingredients:


    • Salt, to taste 
    • 3 lb. fingerling potatoes, such as red Russian, Yukon Gold or any thin-skinned new potato 
    • 1/2 cup plus 2 Tbs. white wine 
    • Olive oil for brushing 
    • 1/2 cup mayonnaise 
    • 1 Tbs. whole-grain mustard  
    • 2 Tbs. minced fresh flat-leaf parsley 
    • 2 Tbs. minced fresh tarragon  
    • Freshly ground pepper, to taste 

    Directions:

    Bring a pot three-fourths full of salted water to a boil over high heat. Add the potatoes and return to a boil. Cover, reduce the heat to medium-high and parboil until the potatoes can be pierced with the tip of a knife but are not completely tender, about 10 minutes. Drain.

    In a large bowl, combine the warm potatoes and the 1/2 cup wine and stir to coat. Let cool to room temperature, stirring often. Cut the potatoes in half lengthwise and brush with olive oil.

    In a small bowl, stir together the mayonnaise, mustard, the 2 Tbs. white wine, the parsley and tarragon. Let the dressing stand for 10 minutes.

    Prepare a medium-hot fire in a grill. Brush and oil the grill grate or a vegetable-grilling basket.

    Arrange the potatoes on the grill grate or in the basket directly over medium-high heat. Grill, turning once, until the potatoes are nicely grill-marked, about 5 minutes per side.

    Transfer the potatoes to a large bowl, add the dressing and stir to coat. Season with salt and pepper. Serve the potatoes immediately or cover tightly, refrigerate for about 1 hour and serve cold. Serves 6 to 8.

    Adapted from Williams-Sonoma On the Grill, by Willie Cooper (Oxmoor House, 2009).
    • Back to top
      Current date/time is Wed 20 Nov 2024, 12:27 pm