Active Time
20 MIN
Total Time
40 MIN
Yield
Serves : 8

Chefs Jon Shook and Vinny Dotolo grill red potatoes until crisp, then toss them with sweet homemade pickled chiles. Slideshow: More Vegetarian Recipes

How to Make It

Step 1    

Cook the potatoes in a large saucepan of salted boiling water until just tender, about 20 minutes. Drain and cool; halve the potatoes.


Step 2    

Light a grill. In a large bowl, toss the potatoes and onions with the 1/2 cup of olive oil and season with salt and pepper. Grill over moderate heat, turning, until the onions are tender and the potatoes are golden and crispy, about 3 minutes for the onions and 10 minutes for the potatoes. Transfer the onions and potatoes to a platter and season with salt, pepper and oregano. Top with the pickled chiles and drizzle with olive oil and the brine. Garnish with chopped parsley and serve warm.


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