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POTATOES - ROASTED “GREEN” POTATOES
Nb persons: 6
Yield:
Preparation time:
Total time:
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| — ROASTED “GREEN” POTATOES DMN Start to finish: 1 hour (15 minutes active) | |
| 24 small | red potatoes, halved |
| 2 tablespoons | olive oil |
| 1 teaspoon | kosher salt |
| For the sauce: | |
| 4 cups | lightly packed chopped curly parsley, (1 to 2 bunches) |
| 2 cups | fresh basil, (or blend of fresh herbs) |
| 3 to 5 cloves | garlic, minced |
| 1 teaspoon | kosher salt |
| 1/2 teaspoon | ground black pepper |
| 1/2 teaspoon | red pepper flakes |
| 2 tablespoons | minced shallot |
| onion, alternative | |
| 3/4 cup | olive oil |
| 1/4 cup | lemon juice |
Heat a gas or charcoal grill and set for indirect medium heat grilling. Alternatively, heat the oven to 350 F.
Place the potatoes in a large bowl or large zip-close plastic bag. Drizzle with olive oil and toss to coat. Sprinkle with salt and toss again to coat evenly.
If cooking on the grill, place the potatoes directly on the cooler side of the grill. If cooking in the oven, set a wire rack over a rimmed baking sheet and place the potatoes on the rack. Cook for 40 to 50 minutes, or until the potato skins are lightly puffed and the insides are tender. You do not need to turn the potatoes during cooking.
Meanwhile, prepare the sauce. In a blender or food processor, combine all ingredients and pulse until chopped well, but not liquefied. For a blender, it’s best to start with the liquid ingredients and end with the parsley.
As soon as the potatoes are done, transfer them to a large serving bowl. Drizzle the sauce, about 1/4 cup at a time, over the potatoes and toss well to coat. You may have some sauce left over. Serve immediately or chill and serve cold.
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