Post by marlaoh on Jun 4, 2003 6:40:55 GMT -6
GRILLED FINGERLING POTATOES WITH BLUE CHEESE
1 pound fingerling potatoes
2 tablespoons olive oil
Kosher salt and freshly cracked black pepper to taste
1/3 cup crumbled blue cheese
1. Build a multi-level fire in your grill: Leaving one-quarter of the bottom free of coals, bank the coals in the remaining three-quarters of the grill so that they are three times as high on one side as on the other. When the coals are all ignited and the temperature has died down to medium (you can hold your hand about 5 inches above the grill grid, over the area where the coals are deepest, for 4 to 5 seconds), you’re ready to cook.
2. While the fire is heating up, blanch the potatoes in boiling salted water until just tender (you should be able to stick a toothpick into them but still feel some resistance), about 5 to 8 minutes.
3. Cut the potatoes in half lengthwise, rub them lightly all over with the oil, and sprinkle them generously with salt and pepper. Arrange them, cut side down, over the side of the grill with the deepest coals and cook until the potatoes are crusty and brown, about 3 to 4 minutes per side.
4. Meanwhile, place a sturdy foil pan large enough to hold all the potatoes in a single layer on the side of the grill away from the fire. Transfer the grilled potatoes to the pan, placing them cut side up, and scatter the blue cheese over them. Allow the cheese to melt slightly, then serve hot.
1 pound fingerling potatoes
2 tablespoons olive oil
Kosher salt and freshly cracked black pepper to taste
1/3 cup crumbled blue cheese
1. Build a multi-level fire in your grill: Leaving one-quarter of the bottom free of coals, bank the coals in the remaining three-quarters of the grill so that they are three times as high on one side as on the other. When the coals are all ignited and the temperature has died down to medium (you can hold your hand about 5 inches above the grill grid, over the area where the coals are deepest, for 4 to 5 seconds), you’re ready to cook.
2. While the fire is heating up, blanch the potatoes in boiling salted water until just tender (you should be able to stick a toothpick into them but still feel some resistance), about 5 to 8 minutes.
3. Cut the potatoes in half lengthwise, rub them lightly all over with the oil, and sprinkle them generously with salt and pepper. Arrange them, cut side down, over the side of the grill with the deepest coals and cook until the potatoes are crusty and brown, about 3 to 4 minutes per side.
4. Meanwhile, place a sturdy foil pan large enough to hold all the potatoes in a single layer on the side of the grill away from the fire. Transfer the grilled potatoes to the pan, placing them cut side up, and scatter the blue cheese over them. Allow the cheese to melt slightly, then serve hot.