Vegetables Potatoes Grilled Red Potato and Pickled Chile Salad Be the first to rate & review! Chefs Jon Shook and Vinny Dotolo grill red potatoes until crisp, then toss them with sweet homemade pickled chiles. Slideshow: More Vegetarian Recipes By Vinny Dotolo & Jon Shook Vinny Dotolo & Jon Shook Why they won Because the duo have created a no-holds-barred meat-centric restaurant that has made L.A. excited to eat fried chicken livers. Born (VD) 1979 (JS) 1981 Raised (VD) Clearwater, FL (JS) South Miami, FL Education (BOTH) The culinary program at the Art Institute of Fort Lauderdale in Florida. Experience (BOTH) The Strand, Miami Beach; Wildflower, Vail, CO; Chadwick, Los Angeles. How they got their start (JS) “[Chef] Ben Ford hired us to cook lunch at Chadwick. But then the restaurant went out of business. So he hired us to paint his house—we hated painting, all we cared about was lunch. Soon we were cooking for Ben’s dad [Harrison Ford].” On the L.A. food scene (VD) “People out here eat like kids: hamburgers, hot dogs, doughnuts. You can tell that so much fast food started here.” Advice to aspiring chefs (JS) Eat out. “When we were 22, 23, we went to see our accountant, and he said we’d spent $150,000 on dining that year. Imagine. But it’s worth it—you get turned on to so many ideas.” Food & Wine's Editorial Guidelines Updated on October 1, 2015 Print Rate It Share Share Tweet Pin Email Active Time: 20 mins Total Time: 40 mins Yield: 8 Ingredients 2 pounds medium red potatoes 2 small red onions, sliced into 1/2-inch-thick rings 1/2 cup extra-virgin olive oil, plus more for drizzling Kosher salt Pepper Dried oregano 1/2 cup Sweet Pickled Fresno Chiles, plus 2 tablespoons brine Chopped parsley, for garnish Directions Cook the potatoes in a large saucepan of salted boiling water until just tender, about 20 minutes. Drain and cool; halve the potatoes. 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. Rate it Print