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Gallery Grilled Herbed Potatoes and Shallots Recipe Summary Servings: 6
Ingredients Ingredient Checklist 2 1/2 pounds small new potatoes Coarse salt 4 tablespoons extra-virgin olive oil 8 shallots, halved 12 sprigs oregano Freshly ground pepper
Gallery Grilled Herbed Potatoes and Shallots
Recipe Summary Servings: 6
Gallery
Grilled Herbed Potatoes and Shallots
Grilled Herbed Potatoes and Shallots
Grilled Herbed Potatoes and Shallots
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
Ingredients
Ingredients
- 2 1/2 pounds small new potatoes Coarse salt 4 tablespoons extra-virgin olive oil 8 shallots, halved 12 sprigs oregano Freshly ground pepper
Directions
Place potatoes in a large saucepan, and fill with enough cold water to cover them by 2 inches. Bring to a boil over high heat, and add salt. Reduce heat; simmer until potatoes are slightly tender when pierced with a fork (but not cooked through), about 10 minutes. Drain; let stand until cool enough to handle. Cut each potato in half.
Heat grill to high. Overlap two pieces of foil, each about 3 feet long, to form a cross. Place the potatoes in one layer in center of cross. Drizzle the potatoes with 2 tablespoons oil; add the shallots and oregano; season with salt and pepper. Fold foil, enclosing the potatoes, and seal edges by crimping.
Place foil packet on grill, and cook, shaking packet occasionally with tongs, until potatoes are cooked through and golden brown, about 20 minutes, depending on heat of grill. Remove packet from grill, carefully, watching for any steam and hot oil that might escape. Transfer potatoes to a serving bowl. Drizzle with remaining 2 tablespoons oil, and adjust seasoning as desired.
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All Reviews for Grilled Herbed Potatoes and Shallots
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Grilled Herbed Potatoes and Shallots
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
