Grilled Smashed Potatoes with Toasted Cumin Vinaigrette

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  • Level: Easy
  • Total: 45 min
  • Active: 35 min
  • Yield: 4 servings
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Ingredients

2 tablespoons ground cumin

1/4 cup extra-virgin olive oil 

3 tablespoons white wine vinegar 

Kosher salt and freshly ground black pepper 

16 small new potatoes 

2 to 3 tablespoons canola oil

1/2 cup chopped fresh parsley

Directions

  1. Put the cumin in a small skillet over low heat and toast, stirring frequently, until fragrant but not dark, 2 minutes. Remove to a bowl, add the olive oil, vinegar and salt and pepper and whisk to combine. Let sit at room temperature to allow the flavors to meld.
  2. Put the potatoes in a pot, cover with cold water, add 1 tablespoon of salt, bring to a boil and cook until a paring knife inserted meets with some resistance, about 8 minutes. Drain and transfer to a bowl.
  3. Heat a charcoal or gas grill to high.
  4. Using a potato masher, smash the potatoes, leaving them very chunky, and toss with the canola oil and some salt and pepper. Put the potatoes in a grill basket and grill, covered, tossing occasionally, until slightly charred and crisp in spots, about 6 minutes. Remove to a bowl and toss with the vinaigrette. Taste, season as necessary and toss again with the chopped parsley.

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