Peruvian Potato Mixed Grill
photo by lazyme
- Ready In:
- 50mins
- Ingredients:
- 5
- Serves:
-
4
ingredients
- 907.18 g potatoes (mixted types of potatoes such as yukon, sweet, purple)
- 59.16 ml butter, unsalted (or 1/4 cup olive oil)
- 2 garlic cloves, minced
- 29.58 ml parsley, chopped fresh Italian (flat-leaf)
- salt & freshly ground black pepper, to taste
directions
- Place the potatoes in a large pot and add cold water to cover. Bring to a boil over medium heat and cook, uncovered, until tender, about 10 minutes for small potatoes, 20 to 30 minutes for large. Drain the potatoes, then rinse under cold running water to stop the cooking. Peel them with a paring knife and cut lengthwise into 1/2-inch-thick slices.
- Preheat the grill to high.
- Melt the butter, with the garlic and parsley, in a saucepan over high heat. Bring to a sizzle and cook, but do not let the garlic brown. Remove the pan from the heat.
- When ready to cook, preheat a vegetable grate for 5 minutes. Brush the potato slices with the butter mixture and arrange them on the hot grate. Grill, turning with tongs, until golden brown on both sides, 2 to 3 minutes per side. Season the potatoes with salt and pepper as they cook. Serve immediately.
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Reviews
-
These were good. I used one russet potato and one sweet potato (yam). They were both large and so I boiled them for about 40 minutes. I wasn't sure if they were supposed to be soft or if the grilling would finish cooking them. I think that I may have undercooked mine a little bit. Next time I would cook them until they were soft but still manageable for the grill because the grill didn't really cook them more. Loved the seasonings. Thanks Lynn for a fun and delish dish to make. Made for ZWT7 for the Emerald City Shakers.
RECIPE SUBMITTED BY
diner524
Trinity, 48
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