Grilled Potato Bites
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 242
- Total Fat
- 16
- Saturated Fat
- 2
- Carbohydrates
- 23
- Dietary Fiber
- 3
- Sugar
- 4
- Protein
- 3
- Cholesterol
- 0
- Sodium
- 345
- Total: 35 min
- Active: 25 min
Ingredients
1 1/2 pounds fingerling potatoes
Kosher salt and freshly cracked black pepper
4 cups baby watercress
2 tablespoons apple cider vinegar
1 tablespoon honey
1 tablespoon Dijon mustard
1/4 teaspoon paprika
1/4 cup plus 3 tablespoons extra-virgin olive oil
Directions
- Add the potatoes to a large saucepan or Dutch oven, then cover with cold water and sprinkle with 2 tablespoons kosher salt. Place over medium-high heat and bring to a boil, then reduce to a simmer. Cook until the potatoes are tender, 6 to 7 minutes.
- Meanwhile, add the watercress, vinegar, honey, mustard, paprika and 1/4 cup olive oil to the bowl of a food processor or mini chop. Process until very finely chopped. Set aside.
- Preheat a grill or grill pan to medium-high heat.
- Drain the potatoes and run cold water over them to cool. Slice in half lengthwise and place in a large bowl. Drizzle the potatoes with the remaining 3 tablespoons oil and sprinkle with 1/2 teaspoon each of salt and pepper.
- Add the potatoes, cut-side down, to the grill and cook until the potatoes are slightly charred and have grill marks, 2 to 3 minutes per side. Place cut-side up on a serving platter. Spoon about 1/2 teaspoon of the watercress mixture on each potato. Serve warm or at room temperature.