Grilled Smashed Potatoes

Fire up your grill and get ready for some serious smoke.

Just because these are quick and simple to put together, it doesn’t make them any less impressive. The crackling of the skin is a great contrast to the creamy innards, with the rosemary adding a nice fragrance and flavor. The best is when a nice piece of charred potato skin is mixed in, giving a hint of grill that made these such a nice use of the remaining heat that may have otherwise gone unused.

 

1 pkg Summertime Medley Pack Potatoes

Olive oil

Rosemary

Salt & Pepper to taste

Scrub potatoes and place in a medium saucepan. Add cold water to completely cover potatoes. Bring water to a boil over medium-high heat, add 1 tablespoon kosher salt, reduce heat to a simmer. Cook potatoes until a paring knife can slide into center of potato with no resistance, about 20 minutes. Strain potatoes and let sit until cool enough to handle.

Arrange potatoes on a baking sheet. Gently smash each potato with the palm of your hand until split open, but not breaking apart. Brush potatoes with olive oil and season to taste with salt, pepper, and rosemary. Flip potatoes, oil and season second side.

Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover gill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place potatoes on grill and cook until lightly browned and crisped, about 5 minutes per side. Remove potatoes to a platter, sprinkle with rosemary to taste, and serve immediately.

 

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Spinach Potato Pancakes

Enjoy these healthy spinach potato pancakes at BRUNCH or for lunch with a light salad. Full of PROTEIN & iron, so they’re nutritious too!

Peel and boil 1 medium Summertime Potato until soft, remove from heat and allow to cool. Peel and chop potato; mix in 1 chopped medium onion, 1 cup spinach, 3 tablespoons almond flour, 2 eggs, 1-2 tablespoons minced garlic, salt and pepper. Heat a frying pan on medium heat, adding enough coconut oil to coat pan. Measure out 1/4 cup of mixture for each pancake and flatten into a small patty. Flip patties when slightly brown on one side, about 3-4 minutes.

 

 

 

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Lemon-Caper Parmesan Potato Salad Bites

When two Southern classics come together, WE. DO. NOT. COMPLAIN.

Classic deviled eggs and potato salad joined forces in these irresistible two-bite wonders just in time for your Easter celebration.  They may involve a little bit more work, but the result is worth it!

 

Ingredients

Recipe from Cooking Light

12 Summertime Baby Red Potatoes, cut in half

2 tsp olive oil

1/2 cup light sour cream

2 tlb fresh chives, minced

2 tbl butter, melted

2 tbl capers, drained and finely chopped

1 1/2 tsp lemon juice

1/2 tsp saltbaby red potatoes

1/2 tsp ground black pepper

2 tbl grated parmesan cheese

 

Directions

Preheat oven to 450 degrees.

Combine potatoes and oil; toss to coat. Arrange potatoes, cut sides down, in a single layer on a parchment paper-lined baking sheet. Bake for 20 minutes. Remove and cool for 20 minutes.

Preheat broiler to high.

Using a paring knife, carefully cut a circle in the cut side of the potato. Scoop out pulp from the potato, leaving a thin shell. Combine pulp, sour cream 1 tlb chives and the next 5 ingredients. Evenly fill the potato shells with filling, sprinkle with cheese and remaining 1 tbl chives. Broil potatoes for 2 minutes or until cheese is lightly browned.

 

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