Grilled Smashed Potatoes with Toasted Cumin Vinaigrette
- prep time5 min
- total time 25 min
- serves 4
A simple side loaded with flavour from the grill.
2 Tbsp ground cumin
¼ cup extra-virgin olive oil
3 Tbsp white wine vinegar
Kosher salt and freshly ground black pepper
16 small new potatoes
3 Tbsp canola oil
½ cup chopped fresh parsley
1. 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.
2. 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.
3. Heat a charcoal or gas grill to high.
4. 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.