Best 4 Grilled Smashed Potatoes With Toasted Cumin Vinaigrette Recipes

SMASHED POTATOES WITH EGGS AND ROSEMARY VINAIGRETTE

Steps:

• Boil potatoes in salted water with 1 sprig of the rosemary and 2 cloves of garlic until tender. Drain potatoes and discard rosemary and garlic. Place potatoes on a cutting board and use the side of a cleaver or the bottom of a pot to lightly crush them, keeping them as intact as possible.
• Strip leaves from remaining rosemary sprig and chop. Mince remaining garlic clove. Place in a dish with lemon juice and zest and whisk in olive oil and chile flakes. Season with salt. Heat oven to 200 degrees. Line a small baking sheet with a couple of layers of paper towels.
• Heat grape seed or canola oil on medium-high to a depth of 1/2 inch in a skillet large enough to hold potatoes in a single layer (a 10-inch skillet should work). When oil is hot, add smashed potatoes and fry, turning once, until golden brown and crusty. Season with salt, transfer to baking sheet and place in the oven.
• Bring an inch or so of water to a simmer in a shallow 2-quart saucepan. Add vinegar. Break an egg into a teacup and slip the egg out of the cup and into the water. Repeat with second egg. (And with two more eggs if you desire.) Simmer until just set, about 3 minutes. Divide potatoes between two warm plates, give the vinaigrette another whisking and drizzle about half of it over the potatoes. Use a slotted spoon to lift eggs from the water and place onto the potatoes. Drizzle eggs with the rest of the vinaigrette and serve.

POTATO SALAD WITH TOASTED CUMIN VINAIGRETTE

Steps:

• Toast cumin seeds in heavy small skillet over medium heat until fragrant, about 30 seconds. Cool. Using spice grinder, coarsely grind cumin seeds. Transfer to medium bowl. Whisk in lemon juice, then oil. Season dressing to taste with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.)
• Place potatoes in large pot. Add enough cold water to cover. Add 1 tablespoon salt. Boil potatoes until tender when pierced with skewer, about 8 minutes. Drain. Transfer to large bowl. Add eggs, green onions, red onion, cilantro, jalapeño chilies, and 2 tablespoons chili liquid. Pour dressing over salad; toss to coat. Season to taste with salt and pepper. Transfer to serving bowl. Serve warm or at room temperature. (Can be made 2 hours ahead. Let stand at room temperature.)

GRILLED MASHED POTATOES RECIPE

Steps:

• Toss the quartered potatoes with the seasoning salt and olive oil.
• Place in a grill basket and grill over medium-high heat for about 20 minutes, or until potatoes are soft. Toss often to prevent burning.
• Once soft, mash the potatoes with a potato masher and mix in butter and milk or sour cream. Top with chopped chives or other mashed potato mix-ins of your choice.
• Serve Grilled Mashed Potatoes Recipe with your favorite grilled meat and/or veggies.

WARM SMASHED POTATOES WITH MUSTARD SEED AND CAPER VINAIGRETTE

Steps:

• Peel and quarter potatoes, then cover with salted cold water by 2 inches in a 5-quart pot and simmer, covered, until just tender, 20 to 25 minutes.
• While potatoes are cooking, whisk together mustard, vinegar, capers, salt, pepper, and shallot. Add oil in a slow stream, whisking until emulsified.
• Drain potatoes in a colander and cool slightly. Break up warm potatoes into smaller chunks with a spoon and stir in vinaigrette and parsley. Serve potatoes warm.