Thanks to a lightening strike breaking a circuit at the field our game started at 5 pm tonight so I was home and making dinner before 8:30 pm. I had a beautiful piece of swordfish that I simply put on the grill along with some lemons on the grill. I am a little nuts for lemons and limes on the grill - it makes the juice flow even more and you get great citrus flavour. In addition I decided to grill up the potatoes we got this week. In the interest of full disclosure I LOVE potatoes - mashed, roasted, fried, grilled - any type of potato! Anyway tonight I was pretty excited to try the potatoes and since I was firing up the grill I put them on there. Here is the secret to grilling potatoes - you have to cook them first or otherwise you'll end up burning them trying to get them cooked through. Sometimes I have even just microwaved them but tonight I parboiled them first. Then seasoned them with salt and fresh rosemary. Yummy!!!! Accompanying the swordfish and potato I made a tossed salad with lots of ingredients from the CSA including the lettuce, scallions, radishes and cucumber. From my garden I threw in a mixture of basil, mint and parsley. For the record if you still haven't tried fresh mint in your tossed salad you are missing something. It was the perfect dinner for a warm summer night!
Grilled Rosemary Potatoes
Potatoes
Olive Oil
Salt
Fresh Rosemary, minced
Put the potatoes in a pot of cold water with a handful of salt. Bring the water to a boil and cook potatoes 3-5 minutes. You want the potatoes to be tender but not cooked all the way through. Drain the potatoes and dry them off. Slice them into 1/2 inch slices.
Brush potato slices with olive oil on each side and season with salt & rosemary. Grill potatoes 3-5 minutes per side until fork tender.
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