This is the perfect summer side dish. They are so flavorful and delicious – and I got to use more fresh oregano from my garden. I had no idea how huge an oregano plant could get so quickly!
The trick with this recipe is that the potatoes are cut in half and skewered (with wooden skewers), brushed with lemon/oregano/garlic infused oil and then microwaved to get softened. Then when they are grilled the potato gets crispy on the outside – and it is already mostly cooked on the inside. And to make them even better – the lemon/oregano/garlic mixture gets added in at the end to get a really fresh flavorful potato. Definitely one of my favorites – and I’ve been making them every summer for the last few years – so they have to be good if I do that! :) Enjoy!
- Vegetable oil for cooking grate
- 2 Tbsp. olive oil
- 2 medium garlic cloves, minced
- 1 Tbsp. plus 1 tsp. chopped fresh oregano leaves, divided
- 1/2 Tbsp. grated lemon zest
- Kosher salt
- 1 pound Red Bliss potatoes (about 9), scrubbed clean, halved, and skewered on wooden skewers
- Ground black pepper
- Lemon wedges, for serving
1. Preheat grill on high. When hot, oil grates with vegetable oil and reduce heat to medium on half of the grill.
2. Heat olive oil, garlic, 1 tablespoon oregano, 1 teaspoons lemon zest, and 1/4 teaspoon salt in small skillet over medium heat until sizzling, about 2 minutes. Reduce heat to medium-low and continue to cook until garlic is light blond, about 3 minutes.
3. Pour mixture through fine-mesh strainer into small bowl; press on solids. Measure 1/2 tablespoon solids and 1/2 tablespoon oil into large bowl and set aside. Discard remaining solids but reserve remaining oil.
4. Place skewered potatoes in single layer on large microwave-safe plate and poke each potato several times with skewer. Brush with 1/2 tablespoon strained oil and season liberally with salt. Microwave on high power until potatoes offer slight resistance when pierced with tip of paring knife, about 8 minutes, turning them halfway through cooking time.
5. Transfer potatoes to baking sheet coated with 1/2 tablespoon strained oil. Brush with remaining strained oil; season with salt and pepper to taste.
6. Place potatoes on hotter part of grill. Cook, with lid down, turning once, until grill marks appear, about 4 minutes. Move potatoes to cooler part of grill; continue to cook with lid down until paring knife slips in and out of potatoes easily, 5 to 8 minutes longer.
7. Remove potatoes from skewers and transfer to bowl with reserved oregano-oil mixture. Add remaining 1 teaspoons oregano and 1/2 teaspoon lemon zest; toss until thoroughly coated. Serve immediately with lemon wedges.
Source: Cook’s Illustrated