Cumin Potatoes and BBQ Chicken

August 24th 2014


Cumin Potatoes with Herb Vinaigrette



Ingredients:
10 Red Potatoes
2 TBSP butter
2 TBSP canola oil
2 TBSP olive oil
2 TBSP red wine vinegar
2 TBSP white vinegar
1/2 cup fresh parsley
2 TBSP cumin
Salt and Pepper


Directions:
1. Boil the potatoes until they are mostly done. To speed up this process I cut my potatoes in half and then bring them to a boil for about 15 minutes.
2. While the potatoes are boiling, put the cumin and a small pan and toast it over medium heat for about 2-3 minutes.  Once it really starts to smell, that is long enough. This will just intensify the flavor a little more.
3. Whisk together salt, pepper, cumin, white vinegar, red vinegar, canola and olive oil. Taste for seasoning.
4. When you drain the potatoes, put them onto a sprayed grill basket or pan. Smash them down and sprinkle with salt and pepper and toss with a little butter. (I just did this over a piece of foil. The potatoes are so hot they really absorb the butter so it won't be too messy)
5. Grill the potatoes for about 5 minutes each side. They should have color and be a little crispy. As soon as you take them off the grill toss in the vinaigrette and top with parsley.


I served this with my BBQ Chicken wings. It was a great pairing.


~Julianne