Tuesday, June 09, 2009
I got these fantastic little potatoes from the Morningside farmers market. I love the mixed bag of tiny new potatoes--purple potatoes, golden yellow ones...just all different colors and textures. I decided to make these adorable little guys on the grill alongside a new york strip steak and it was a really really good idea. I had just about 1 pound of these teeny potatoes: first pricked each one all over with a fork, then rolled them around in 2 tablespoons olive oil, salt, pepper, red pepper flakes and at least 1 tablespoon of chopped fresh rosemary.I slapped them on the cooler end of a hot grill, being careful not to lose any of the especially small ones between the grates. I guess you could thread them on a skewer if you steamed them a bit first, but I just threw them on there as they were.They got their head start and eventually were joined by the steak, which I placed on the hotter side of the grill.I do recommend getting a taller grill if possible. Otherwise you might attract some unwanted dog attention.Turn the potatoes over a few times to get them nicely browned on all sides. If some are bigger than others, you may need to cut them down to the same size so they all cook at the same rate. Pull them off when they are cooked through and soft with a nicely crisped exterior; the timing here is quite variable depending on size of potatoes and your grill heat, but it should probably take somewhere between 30-45 minutes. Taste them as you go to see if they are done to your liking. Then roll them back in the same pan of olive oil-rosemary mixture so they get another coating of delicious flavor.This and a steak...they belong together.