Grilled Baby Red Potatoes with Herbs de Provence
To build a strong foundation of flavor, our potato recipe today begins with us making an infused oil that will dress our potatoes while they’re grilled. After your olive oil is heated thoroughly, add your garlic and Herbs de Provence and allow them to bloom in the oil. As soon as they are fragrant and just beginning to like a light golden brown you’ll want to pull them off the stove, and they’re going to deepen in color as long as they are in the warm oil. Strain the herbs and garlic out of the oil, and reserve both the oil and the herb mix, since you're going to use them again later.
In order to grill potatoes without burning them, par-boil them in salted water. Once they’re fork-tender, give them a good toss with the infused oil until they begin to break up a bit. The soft mash will help create a better coating and give the outside more crunch. The potatoes should maintain a soft and fluffy texture inside, similar to the way the best french fries have different layers of texture in the same bite.
Once your potatoes are dressed, place them onto a well oiled grill that’s been pre-set to medium/high heat. Unlike regular potato grilling methods, because our potatoes are already essentially cooked, you’re only looking to capture a crispy-ness, color, and a bit of smoke from the grill, rotating your potatoes for the sake of grill marks.
Once you’re happy with your grill marks and have toasted both sides, toss your potatoes with the reserved garlic and Herbs de Provence, along with fresh parsley. Seasoning while your potatoes are still hot will allow the potatoes to absorb as much flavor as possible. We served our potatoes along side a luscious Savory Lemon Sauce.
- 2 quarts water for boiling
- 2 Tablespoons Kosher Salt, for boiling water, plus more to finish
- 2 pounds baby red potatoes, cut in half lengthwise
- 4 Tablespoons olive oil
- 3 garlic cloves, minced
- 2 teaspoons Herbs de Provence
- Black Pepper Medium Grind to taste
- 2 Tablespoons fresh parsley, chopped
- 1 recipe Savory Lemon Sauce
- In a stock pot, bring 2 quarts water and Kosher Salt to a boil. Add potatoes. Cook for about 10 minutes, or until fork tender.
- While the potatoes are cooking, heat olive oil to medium heat. Add garlic and Herbs de Provence and cook for about 2 minutes, or until the garlic is golden. Remove from heat and pour through a fine mesh strainer. Set oil and garlic herb mixture aside.
- Strain potatoes.
- Place potatoes in a large mixing bowl and add the infused olive oil. Toss potatoes until they begin to break apart slightly. A bit of potato paste should start to form.
- Preheat grill to medium/high. Oil grates if necessary. Place potatoes on grill. Cook until golden brown, and then flip and grill the other side until golden brown.
- Remove potatoes from grill and place back into mixing bowl. Add garlic and herb mixture, Black Pepper Medium Grind and Kosher Salt to taste, and chopped parsley. Toss well.
- Serve with Savory Lemon Sauce.
