Hola Mi Gente,
Grilled Parmesan-Herb Potatoes: try saying that five times really fast. I bet it still won’t be as fast as you can devour these beauties though (to be clear, I haven’t tried that out, but I’ll make these again for the sake and sacrifice of scientific experimentation 😂).
I have told you before how much I love potatoes (see, Home Fries). They are such a beautiful blank slate. Such a perfect vehicle for sabor. SO versatile. So affordable. And nowhere is all this more true, than with this recipe. Simple red potatoes are transformed into the carriers of all the good sabores: the freshness of lemon, the kick of garlic, the brightness of fresh herbs, the crunch of a good char, and the crisp of parmesan.
Believe me when I tell you that you will want to grill these all summer long (and then adapt them for the winter). They are that good. Because of that, I’m not going to keep you from these beauties any longer; I will let the pictures speak for themselves.
P.S. These can EASILY be made Whole 30 compliant by simply removing the step where you add the parmesan crisps. After a few rounds of Whole 30, I can say that grilled foods are your friend, because they give you such a complex flavor profile. This can be a game changer in the monotony of meal-planning for Whole 30!
Love, love, love,
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Grilled Parmesan-Herb Potatoes
Ingredients
- 7-8 Red Potatoes Sliced in half
- 1/3 C olive oil
- 2 Sprigs Fresh Rosemary Finely chopped
- 8 Leaves Fresh Oregano Finely chopped
- 2 Stalks Chives Finely chopped
- 4 Cloves garlic Finely Grated
- 1/2 Lemon Zested
- 1 TBSP Kosher Salt
- 1/2 TSP White Pepper
- 1/4 C Shaved Parmesan
Instructions
- Bring a large pot of water to a boil (salt the water thoroughly). Slice your potatoes in half and add to water when it is boiling. Boil for 10 minutes and drain.
- Begin heating up grill on high, until it is at about 500 F. In a small bowl, mix together the herbs, oil, salt, white pepper, garlic, and lemon zest. Brush onto the open half of your potatoes, reserving the leftover mixture. Place potatoes on the grill skin-side up, and grill closed for 10 minutes. Flip skin-side down, and grill for another 3-4 minutes.
- Place shaved parmesan on a plate, evenly spaced apart, and microwave for 30 second intervals, until they are crisp and hardened. Mine took about 1.5 minutes. Remove with a spatula. For a non-microwave alternative: Heat 2 TSP oil in a pan over medium high heat, and add shaved parmesan. Cook for about 20 seconds on each side, and remove crisps from heat.
- Place the potatoes on a serving dish and coat with remaining oil-herb mixture. Sprinkle parmesan crisps evenly over the potatoes. Serve and enjoy!
Mary-Beth Johnson
Mary-Beth is a creative, food-obsessed, Georgia transplant living Chicago. She is proudly and fiercely Latina, and more specifically Chapina. In her day to day she is a food educator to students around Chicagoland aged 3 to 80+, both virtually and in-person. She is passionate about cultivating the truth that every person has an understanding of food that deserves being brought to the table, and that time in the kitchen can be sacred, passionate, and an act of love for self and others. Outside the kitchen you can find her at the intersections of infertility, chronic illness, and a deep love for the dignity of all humans. She hopes to create a space that is holistic about the role of food in the social, political, relational, and physiological dynamics of our world.
