From the SCCC Kitchen: Olive oil, garlic and onions dress up grilled potatoes
SCHENECTADY “From the SCCC Kitchen” offers Daily Gazette readers tastes from Schenectady County Community College’s nationally accredited American Culinary Federation culinary arts program. Today, assistant professor David J. Wixted completes his four-recipe series of vegetarian-style dishes that can be cooked.
Mashed potatoes, potato salad, French fries, home fries, baked potatoes — food lovers have plenty of options when they cook potatoes.
David J. Wixted likes to put his reds and purples on the grill, and includes garlic and onion for culinary company. He uses gourmet models, quartering the larger potatoes and halving the smaller ones. “I want to keep my sizes the same,” he said.
The potatoes are coated with a mix of olive oil and seasonings before their appointments over the flames. Wixted shakes everything up in a large plastic storage bag, and uses a slotted spoon to transfer the spuds from sack to scorch positions. “You don’t want to dump them,” Wixted said, mindful of the oil that’s part of the marinade. “That’s when you’ll flare up.”
Onion and garlic are added about halfway through the cooking process. The potatoes and company will need about 40 minutes over the flames. Wixted said folks can jazz up the dish a little more by topping it with grated cheese.
Grilled Gourmet Potatoes
12 ounces red gourmet potatoes
12 ounces purple gourmet potatoes
Sea salt, to taste
Fresh ground black pepper, to taste
Thyme, to taste
Rosemary, to taste
1⁄3 cup olive oil
1⁄2 large onion, medium diced
8 to 9 whole cloves garlic, cut into thirds
Place the salt, pepper, thyme and rosemary into a 1-gallon storage bag and mix in the bag.
Wash potatoes and quarter the larger potatoes; halve the smaller potatoes. Place all pieces in storage bag.
Add the olive oil to the potatoes and shake until well mixed.
Heat grill to medium. Use a grill pan — sporting goods stores, camping supply stores and department stores have pans made for the grill. A seasoned cast iron pan can also be used on the grill. Spoon the potatoes onto the pan, reserve the oil mixture for the onion and garlic. Place onion and garlic into bag and coat with remaining oil mixture.
Turn the potatoes about every 5 to 6 minutes. After turning the potatoes for the third time, add the onion and garlic to the pan on the grill.
Continue to cook for another 15 to 20 minutes, turning every 5 minutes. The total cooking time will be about 35 to 40 minutes or until potatoes are browned.
Makes 4 servings.