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Categories:Viewed: 104 - Published at: 2 years ago
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
Method
- 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.
- 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.
- Heat a charcoal or gas grill to high.
- 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.
