Food Network: Grilled Yukon Gold Potatoes with Rosemary-Lemon-Garlic Vinaigrette

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Grilled Yukon Gold Potatoes with Rosemary-Lemon-Garlic Vinaigrette
Recipe courtesy Bobby Flay, 2007

Ingredients
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

Directions
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.