Grilled potatoes and tomatoes with basil vinaigrette
Summer is synonymous with grilling but for some of us who don't have backyards, we try to emulate the same at home. A gas top grill pan does a great job and even creates the smoke in your kitchen.
I had a bag of Melissa's baby dutch potatoes which were calling out to be cooked before they started growing shoots. And there was no better way to pair them up but with colorful tomatoes and basil, both of which are available in abundance at this time of the year.
Crispy grilled potatoes with firm tomatoes and a tangy basil vinaigrette made a super delicious appetizer/salad.
24 oz bag of Melissa's baby dutch potatoes http://www.melissas.com/ (any thin skinned waxy new potatoes will work)
2 medium sized firm tomatoes (heirloom tomatoes would be super), sliced 1/4 inch thick
Olive oil
Kosher salt
Freshly ground black pepper
1. Cook the potatoes in salted boiling water till they are just tender but not breaking apart - should take around 15 to 20 minutes depending on the type of potato. Drain and keep aside. When cool enough to handle, slice them lengthwise into 1/4 inch slices. Toss with olive oil, and salt.
2. Preheat a grill pan and place the potato slices in a single layer. Cook over medium high heat for 5 to 7 minutes on each side till you get nice dark grill marks. Remove and arrange on a serving platter.
3. Place the sliced tomatoes on the preheated grill in a single layer as well. Sprinkle some salt and pepper and cook on each side for a minute or so just to get grill marks. You don't want the tomatoes to break down - they should remain firm. Remove from the grill and arrange over the grilled potatoes.
4. Drizzle with the basil vinaigrette (recipe below) and serve the leftover vinaigrette on the side if there is any leftover.
Serves 4
I had a bag of Melissa's baby dutch potatoes which were calling out to be cooked before they started growing shoots. And there was no better way to pair them up but with colorful tomatoes and basil, both of which are available in abundance at this time of the year.
Crispy grilled potatoes with firm tomatoes and a tangy basil vinaigrette made a super delicious appetizer/salad.
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| Grilled dutch baby potatoes |
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| Grilled Tomatoes |
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| Grilled potatoes and tomatoes with basil vinaigrette |
2 medium sized firm tomatoes (heirloom tomatoes would be super), sliced 1/4 inch thick
Kosher salt
Freshly ground black pepper
1. Cook the potatoes in salted boiling water till they are just tender but not breaking apart - should take around 15 to 20 minutes depending on the type of potato. Drain and keep aside. When cool enough to handle, slice them lengthwise into 1/4 inch slices. Toss with olive oil, and salt.
2. Preheat a grill pan and place the potato slices in a single layer. Cook over medium high heat for 5 to 7 minutes on each side till you get nice dark grill marks. Remove and arrange on a serving platter.
3. Place the sliced tomatoes on the preheated grill in a single layer as well. Sprinkle some salt and pepper and cook on each side for a minute or so just to get grill marks. You don't want the tomatoes to break down - they should remain firm. Remove from the grill and arrange over the grilled potatoes.
4. Drizzle with the basil vinaigrette (recipe below) and serve the leftover vinaigrette on the side if there is any leftover.
Serves 4
Basil Vinaigrette
1 1/4 teaspoon white wine vinegar
2 - 3 tablespoon extra virgin olive oil
2 - 3 tablespoon extra virgin olive oil
1/3 cup tightly packed basil leaves, roughly chopped
1/2 teaspoon salt or to taste
1 small garlic clove finely chopped
1/2 teaspoon salt or to taste
1 small garlic clove finely chopped
Combine all of the above in a small blender or food processor and blend until smooth.
Makes about 1/3 cup.
looks super!
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