Saturday, March 19, 2011
Well, I think Spring has finally arrived in Minnesota. I've traded my heavy down jacket for my lighter versions of fleece and denim, I no longer have to wear my Uggs when walking the dog, and the tree out back actually has blooms on it. Yes, blooms!! We welcome spring with open arms here on the frozen tundra - and this means time to open a bottle of Chardonnay and get the grill out!
It broke 50 degrees this week. This is a big deal! So, like all good Minnesotans we put our short sleeves on, opened the sun roof in the car, and sang our praises to the Spring Gods. It was glorious. Of course, in order to understand this you have to live in a climate that goes dormant and frozen at least six months a year. So, I apologize to those of you that are lucky enough to live in tropical weather all year, but 50 degrees is like heaven to us in March.
It's been a while since we've grilled anything, but last night it was on! Salmon, potatoes, the whole shabang. We've actually never grilled potatoes before but I thought it sounded like a good idea. I had half a bag of yukon golds left so I used those, seasoned with my favorite Greek Seasoning and topped with Feta Cheese. Delicious my friends, absolutely delicious. I par-cooked the potatoes to cut the grilling time in half.
Now, I'm a charcoal girl. The flavor you get from a charcoal grill is unmatched by a gas grill. Yes, charcoal takes more time and it's a bit messier, but it's sooo with it. I've had food grilled on both, and charcoal wins out every time for me. It's simply the best. Period.
Break out the grill and a glass of Chardonnay and celebrate spring! These potatoes will be the perfect side for you this season.
Grilled Potatoes with Feta
Recipe by A Toast to Taste
Photos by A Toast to Taste
4-5 large yukon gold potatoes, sliced
2 Tbsp olive oil
1 Tbsp greek seasoning (I use McCormicks Gourmet Collection)
salt and pepper to taste
1/3 cup crumbled feta cheese
Wash potatoes and cut into 3/8 inch slices. Add to large pot and cover with cold water. Bring to a boil and cook for 6-7 minutes. You do not want to fully cook the potato. The center should still be a bit hard. Drain and let them cool until you're ready to use them. Season with olive oil, greek seasoning, salt and pepper.
Light a charcoal grill and heat until medium hot. Place potato slices on the grill grate in one layer, directly over the fire. Cook for 3-4 minutes or until golden brown. Using a tongs, turn them over to the other side and cook for another 3-4 minutes. Remove to serving tray and top with feta. Serve immediately.