With summer upon us, it's time to bring out the grill and cook over a flame! If you don't have a grill, don't worry, you can use a grill pan or use the flavors of this recipe and bake the potatoes! In this recipe, we will explore delicious Grilled Garlic and Tarragon Potatoes.
With recipes from Parsnip Puree, Mashed Potatoes, to Lyonnaise Potatoes, it's time to embrace summer cooking. This week you get to step outside into the sunshine and begin grilling. It's a simple recipe with no fancy frills, just classic potatoes with a modern twist on flavors.
I've found countless recipes for grilled potatoes that called for Olive Oil and Salt and Pepper. That's all tasty and wonderful, but it needs a bit more punch of flavor.
While the garlic adds a classic, friendly taste to the potatoes, the Tarragon adds a modern twist that will change a traditional recipe and add more flavor notes and depth. You'll also notice a bit of White Vinegar in this recipe; this helps add a touch of acidity that's different from citrus. The Garlic, Tarragon, and Vinegar are all designed to go together. Each builds on the other without overpowering other flavors.
When making this recipe, you must use very small potatoes; while you can use large potatoes, they will take much longer to cook. Try to look for New Potatoes in your grocery store; this means the potatoes were picked early.
Yukon Gold Potatoes are perfect for the grill as well. This recipe creates mini-baked potatoes with a hint of smoky flavor. All you need is a little tinfoil to cook them in, and you're set! You don't need a plate; you can peel open the tinfoil, set it on a table, and dig in! This recipe is ideal for summer grilling or cookout.
We know you'll enjoy this fantastic summer recipe, so let's begin cooking!
"The Flying Chef"
Grilled Garlic & Tarragon Potatoes
Yield: ~6 Servings
Prep Time: ~20 Minutes Inactive Time: ~35 Minutes Total Time: ~45 Minutes
1. 4 tbsp (37g) Olive Oil
2. 2 Garlic Cloves Minced
3. 1 Shallot Minced (50g)
4. 1 1/2 tsp Tarragon Chopped
5. 1 tsp White Vinegar
6. 2 lbs. Small Yukon Gold Potatoes
7. Salt & Pepper
1. In a large bowl, mix the olive oil, garlic, shallot, Tarragon, and vinegar. Mix to combine and let it sit to marinate for at least 30 minutes.
2. Preheat your grill to medium-high heat.
3. Wash the potatoes and cut them in half; if they are larger, you may want to cut them in thirds. Place the potatoes in the bowl with the marinade and toss to combine—season with salt and pepper.
4. Using tinfoil, make a baking tray of sorts. Start with a large piece and crimp the edges to make a rim. Place the potatoes in the tray and spread them out. Cover your tray with a second piece of tin foil and poke three holes in the top to let any steam escape.
5. Place on a grill and cook for 20-35 minutes or until tender—season with salt and pepper to taste.
Recipe By: Chef Olson Thewoodenspoonchefs.com
Did you make this recipe? Take a picture and tag on instagram at the_wooden_spoon_chefs
- It's essential to use small Yukon gold potatoes or new potatoes. New potatoes are potatoes that have been picked early.
- The longer you let your marinade sit, the more flavorful it will be.
- You can also use a tinfoil pan for extra stability.