Recipe: Garlic and Herb Grilled Potatoes

INGREDIENTS

• 2 pounds Yukon Gold potatoes, unpeeled
• 1/4 cup extra virgin olive oil, plus more for grill
• 1/4 cup flat-leaf-parsley, coarsely chopped Zest of 1/2 lemon
• 4-5 sprigs fresh lemon thyme, leaves removed
• 2 tablespoons fresh chives, chopped
• 1 large garlic clove, finely grated
• 1 teaspoon sea salt, plus more for boiling water
• Freshly ground black pepper to taste
• 2 drops Lemon Vitality™
• 1 drop Thyme Vitality™
• Freshly grated parmesan for serving (optional)

INSTRUCTIONS

1. Place whole, unpeeled potatoes in a large pot of salted water and bring to a boil over medium-high heat. Reduce the heat and simmer uncovered for 10 minutes, until the potatoes are tender but not falling apart. Drain and let the potatoes cool to the touch, then cut them into wedges. The potatoes can be prepared up to one day ahead and refrigerated while until ready to grill.
2. Place the olive oil, half the parsley, lemon zest, thyme, chives, garlic, salt, and pepper in a large bowl. Add potato wedges to the bowl and toss to coat evenly. reserve marinade.
3. Heat the grill or grill pan to medium-high heat and brush it with the remaining olive oil. Place the potato wedges directly on the grill and cook them until golden-brown marks appear, about 2-3 minutes, then flip them to the other side and cook for another 2-3 minutes, until golden.
4. Add Lemon Vitality and Thyme Vitality and the remaining parsley to the leftover marinade—adding extra olive oil if necessary—and transfer the warm, grilled potatoes back to the bowl. Toss quickly and gently to coat, then transfer the potatoes to a serving platter and sprinkle them with grated parmesan if using. Serve warm.

By Sylvie Shirazi of Gourmande in the Kitchen

Source: The Essential Edge, June 2017