Recipe courtesy of Tony Roma's
Grill Roasted New Potatoes with Onions Mushrooms and Cambazola Cheese
Total:
40 min
Cook:
40 min
Yield:
4-6 servings
Level:
None
Total:
40 min
Cook:
40 min
Yield:
4-6 servings
Level:
None

Ingredients

Directions

Place potatoes in a large pot. Add enough cold water to cover potatoes completely. 

Cook over high heat until water comes to a boil. 

Add salt to the water and continue to cook until potatoes are just tender but still firm in the center, about 20-30 minutes. Drain well and transfer to a large bowl. Set aside allowing to cool slightly.

Preheat grill to medium heat, about 400-500° F. Add mushrooms and onions to the cooked potatoes.

Toss potato/mushroom/onion mixture with olive oil, balsamic vinegar, minced garlic and red chili flake and season to taste with salt and freshly ground black pepper. 

Pour potato mixture into a grill basket. 

Grill potatoes/onion/mushroom mixture for 8-10 minutes per side until lightly charred, tender and heated through. Carefully remove vegetables from grill basket and transfer to a large bowl. 

Add cambazola cheese, parsley and thyme and season to taste with a little salt and freshly ground black pepper. Toss until the cheese starts to melt and get gooey. Serve immediately. Serve with Tony Roma's BBQ Baby Back Ribs.

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