Oct 25, 2013

Grilled Cottage Fingerling Potatoes with Fresh Herbs and White Cheddar Cheese

Serves 6


1 Lb. Fingerling potatoes, medium to large (halved lengthwise)
2 oz  Butter Melted 
2 oz  Olive Oil
3/4 Cp. White Cheddar cheese
3 Tb. Flat-leaf parsley bunch, chopped
1 Tb.  Fresh Rosemary Minced
1 Tb.  Minced Sage
1 Tb.  Minced Thyme 
T. T.  Salt and pepper


Slice potatoes in half lengthwise and cook in salted boiling water until they are cooked through but not soft, about 7 to 9 minutes. Remove from water and immediately submerge in ice water to stop the cooking process. Remove from water; reserve.

Combine olive oil, salt, and pepper, coat potatoes.  Place potatoes flesh-side down over a fire of hot coals and grill for 1 1/2 to 2 minutes. Turn potatoes over and let stand for 1 more minute.

After cooking toss with fresh herbs and butter, lay on a sheet pan and top with cheddar cheese.  Place the sheet pan under the broiler in your oven until cheese is melted and serve.

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