Grilled Yukon Gold Potatoes with Rosemary-Lemon-Garlic Vinaigrette

  • 6 large Yukon gold potatoes, scrubbed
  • Salt
  • 1 teaspoon lemon zest
  • 2 lemons, juiced
  • 4 cloves roasted garlic
  • 1 tablespoon Dijon mustard
  • 2 tablespoons chopped fresh rosemary leaves
  • Freshly ground black pepper
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup canola oil
  • Sprigs fresh parsley, for garnish
Place the potatoes in a large pot of cold water, add 2 tablespoons of salt and cook until potatoes are tender, but still firm, 12 to 15 minutes. Drain, let cool then cut each potato into rounds and wedges. Potatoes can be made up to 2 days in advance and refrigerated and cut just before grilling.
While the potatoes are cooking, combine the zest, juice, garlic, mustard, rosemary and salt and pepper in a blender and blend until smooth. With the motor running, slowly add the extra-virgin olive oil and blend until emulsified. Can be made 1 day in advance and refrigerated. Bring to room temperature before using.
Heat the grill to high.
Brush the potatoes on both sides with the canola oil and season with salt and pepper. Place the potatoes on the grill, cut side down and cook until golden brown, 4 to 5 minutes. Turn the potatoes over, and continue grilling until just cooked through, about 5 minutes longer. Remove the potatoes and cut each half in half lengthwise and then crosswise into 1-inch pieces. Transfer to a platter and immediately drizzle with the vinaigrette and toss to combine. Garnish with parsley sprigs.

Rule the Kitchen with More Recipe Faves

Grilled whole-meal pita salad with parsley-garlic dressing
Grilled whole-meal pita salad with parsley-garlic dressing
Time
4
Serves
-
Difficulty
Easy
Grilled Tilapia with Lemon Butter, Capers and Orzo
Grilled Tilapia with Lemon Butter, Capers and Orzo
Time
10
Serves
4
Difficulty
Easy
Grilled Peach Melba
Grilled Peach Melba
Time
15
Serves
4
Difficulty
Easy
Lemon oil smashed potatoes
Lemon oil smashed potatoes
Time
30
Serves
5
Difficulty
Easy