America's Test Kitchen The complete summer cookbook by Unknown

Author:Unknown
Language: eng
Format: epub
Published: 2020-04-16T17:13:11+00:00

pepper. Pimentos are a heart-shaped variety of red pepper that is slightly sweeter than a red bell pepper. They are occasionally available fresh but are usually bought jarred or canned in an acidic brine. We love them in the picnic classic Pimento Cheese Spread (this page).

Grilled Potatoes with Garlic and Rosemary

Grilled Potatoes with Garlic and Rosemary Serves 4

Why This Recipe Works Grilled potatoes are a summertime classic.

We wanted to put a new spin on this dish by adding earthy, aromatic rosemary and garlic. Unfortunately, we found it difficult to add sufficient flavor to plain grilled potatoes. Coating the potatoes with oil, garlic, and rosemary produced burnt, bitter garlic and charred rosemary. Could we find a better solution? It turned out that we needed to apply the garlic-oil mixture to the potatoes not just once but three times. Before cooking, we pierced the potatoes, skewered them, seasoned them with salt, brushed on the garlic-rosemary oil, and precooked them in the microwave. Then, before grilling, we brushed them again with the infused oil. After grilling, we tossed them with the oil yet again. Now we finally had it—tender potatoes infused with smoky grilled flavor and enlivened with the bold taste of garlic and rosemary. This recipe works best with small potatoes that are about 1½ inches in diameter. If using medium potatoes, 2 to 3 inches in diameter, quarter them. If the potatoes are larger than 3 inches in diameter, cut each potato into eighths. Because the skewers go into the microwave, use wooden, not metal, skewers.

¼ cup extra-virgin olive oil

9 garlic cloves, minced

1 teaspoon chopped fresh rosemary

1 teaspoon table salt, divided

2 pounds small red potatoes, unpeeled, halved

4 (12-inch) wooden skewers

2 tablespoons chopped fresh chives

1. Heat oil, garlic, rosemary, and ½ teaspoon salt in 8-inch skillet over medium heat until sizzling, about 3 minutes. Reduce heat to medium-low and continue to cook until garlic is light blond, about 3

minutes.

2. Strain mixture through fine-mesh strainer into small bowl; press on solids to extract as much liquid as possible. Measure 1 tablespoon solids and 1 tablespoon oil into large bowl and set aside. Discard remaining solids and reserve remaining oil.

3. Skewer potatoes and place in single layer on large plate. Poke each potato several times with skewer. Brush with 1 tablespoon strained oil and sprinkle with remaining ½ teaspoon salt. Microwave until potatoes offer slight resistance when pierced with paring knife, about 8 minutes, turning halfway through microwaving. Transfer potatoes to baking sheet coated with 1 tablespoon strained oil. Brush potatoes with remaining strained oil and season with salt and pepper.

4A. For a charcoal grill Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour two-thirds evenly over half of grill, then pour remaining coals over other half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.

4B. For a gas grill Turn all burners to high, cover, and heat grill until hot, about 15 minutes.

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