Every time I cook a veggie, meat, or grain, I cook a little extra to use in a different way for a future meal. This saves me tons of time and helps trigger ideas for what to make later. For example, when I made potato salad a few days ago, I cooked 4 lbs of potatoes instead of 3, so that I’d have some cooked potatoes to use in a salad (like this Nicoise salad) or as a side dish. I ended up slicing and grilling them for a hot, tasty accompaniment to our dinner of turkey sandwiches. These would also be a great alternative to potato chips at your next summer BBQ!
Note: remember to buy organic potatoes, since potatoes are on the Dirty Dozen list.
Serves: 4 servings
- 2 teaspoons Canola Oil
- 1 teaspoon Unsalted Butter
- 1 pound Baby Red Potatoes, cooked
- 1 pinch Kosher salt
- Heat a grill pan (nonstick if possible) over medium heat. When hot, add canola oil and butter to the pan and spread around so that the surface of the pan is coated.
- Slice potatoes into ¼-1/2 inch slices. (If using fingerling or very small potatoes, just cut in half ). Place potatoes in grill pan, sprinkle with salt, and let cook for 3-4 minutes. Using tongs or a spatula, flip the potatoes and cook an additional 3-4 minutes until they're slightly crisp and have grill marks. Serve as a side dish, or also works great as a snack dipped into ketchup or a veggie dip.
LinaApril 15, 2019 at 12:24 am
Love this!!! I am making grilled veggies (zucchini, eggplants, peppers) and have some perfect purple peruvian potatoes and, well, wanted to do xactly what you described. Perfection! Nice addition to the mix! And so straightforward. I need to use a grill pan and didn’t want to parboil first; just slice rather thin like you suggest. Great! Thank you.