After testing the Thanksgiving recipes, I had a few friends over to eat the feast (benefit of knowing a recipe developer). Anyway, this is the side dish that they kept coming back into the kitchen to pick at and eat.
Grilled Tri-Color Potatoes
Serves 8 to 10
3 1/2 to 4 pounds small yellow, red, and purple potatoes
3 Tablespoons olive oil
Sea salt and freshly ground black pepper
4 Tablespoons sherry vinegar
4 Tablespoons melted butter
1 Tablespoon whole grain mustard
2 garlic cloves, pressed or creamed*
2 teaspoons finely chopped rosemary
Boil potatoes in salted water until they just can be pierced with the tip of a sharp knife, but not quite cooked all the way. Drain the potatoes and when they’re cool enough to handle, cut each one in half. Carefully toss with the olive oil and season with salt and pepper.
In a large mixing bowl, whisk together remaining ingredients; set aside.
Set up grill for direct cooking over medium-high heat. Place potatoes cut-side down on well-oiled grate and grill until well marked. Turn and repeat. Transfer to the mixing bowl and lightly toss with vinaigrette. Adjust the seasoning with salt and pepper. Serve warm.
*To “cream” the garlic, peel and mince the clove(s) of garlic. Sprinkle with a small pinch of kosher salt; then using the side of your chef’s knife, press and drag the knife over the garlic until smooth. The salt acts as an abrasive to breakdown the garlic into a smooth paste. This allows the garlic to be incorporated into the dish, or vinaigrette in this case, without being a pronounced presence.
Cheers and Happy Grilling!