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Saturday, September 08, 2007

Grilled Potatoes with Yogurt and Parsley sauce

Seasonal Recipe of the Week
We love to grill at my house and look for any reason not to turn the oven on. But you don’t always have to do meat — vegetables and fruit also have a place on the open flame. So when I saw this recipe for potato slices finished on the grill, I knew I had to try it ... and it’s a winner.

4 medium potatoes, cut into 1-inch thick rounds
1/4 cup good olive oil
Salt and pepper to taste
1 cup plain yogurt
1/4 cup lemon juice
1 tablespoon ground Cumin
1 cup fresh parsley leaves
4 cloves peeled garlic
1/3 cup good olive oil

In a medium saucepan, bring 1 1/2 quarts of salted water to a rapid boil. Add potato slices and boil for 12-15 minutes or till tender (so you can easily stick a fork through them). Drain and cool to room temp. Toss the cooled potato slices in a bowl with 1/4 cup olive oil salt and pepper, and then place on the grill over medium fire. Cook 3-5 minutes on each side. Remove potatoes from grill and place in bowl. Add yogurt, lemon juice, and cumin to potatoes. Set aside. Place garlic and parsley in blender and puree till smooth. Slowly add remaining 1/3 cup olive oil to mixture. Pour garlic/parsley mixture over potatoes before serving.