Smoky Grilled Potatoes

Smokey Grilled Potatoes

Here is a recipe I got by watching Cook's Country (aka America's Test Kitchen).  Grilled red potatoes are both simple to make. as well as delicious.  The waxier potato holds up well on the grill. The recipe touches on many of the tongue's flavor sensors. There is little sweet from the grilled onion, a little salt from the seasoning, a vinaigrette which hits the sour, a little smoke flavor from the bacon and some heat from the Chipotle peppers.

Serves 8

INGREDIENTS

• Six Slice Bacon Fried until crisp. (reserve fat)
• 3 lbs 1½ - 2” red potatoes 
• 1 large yellow or white onion
• Salt
• Pepper
• Green onion
• Dressing (See below)

DIRECTIONS:

In a bowl mix

• Slice in half (lengthwise) 3 lbs red potatoes
• 2 Tbsp Bacon Fat
• ½ tsp salt

On a cutting board

• Slice onion into ½ inch thick slabs. Skewer the slabs with a toothpick to hold the rings together.
• Brush the slabs on both sides with olive oil
• Season both sides with salt and pepper.

At the Grill:

• Heat grill on high.
• Clean grates and oil.
• Turn the grill down to medium
• Place the potatoes flat-side down.
• Onions slabs too
• Grill 10-14 minutes on first side.
• Flip the potatoes and onions for another 15 minutes.

Vinaigrette:

• 2 Tbsp Red Wine Vinegar
• 3 Tbsp Mayonnaise
• 2 tsp chipotle peppers in adobo sauce
• ½ tsp salt
• ½ tsp pepper
• Whisk  in 3 tbsp olive oil to form an emulsified vinaigrette.

Into the bowl with the vinaigrette place

• Rough chop onions
• Cut potatoes in half again, (quarters).
• 4 scallions thinly sliced
• Crumbled bacon
• Mix and Serve