Categories: Hot Side Dishes
Ingredients
- 2 pounds small yellow or red-skinned new potatoes
- 2 tablespoons fresh oregano (minced, divided)
- 2 tablespoons fresh parsley (leaves minced, divided)
- 4 medium cloves garlic (minced, divided)
- 1/4 cup extra-virgin olive oil (divided)
- 1/4 cup scallions (about 4 whole scallions, thinly sliced)
- 2 tablespoons shallots (about 1 small shallot, peeled & minced)
- 1 tablespoon whole grain mustard
- 1 whole lemon
- kosher salt & freshly ground black pepper (to taste)
Directions
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Place potatoes in a large pot.
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Cover with cold water.
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Season generously with salt.
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Bring to a boil over high heat.
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Simmer until potatoes are tender but not falling apart, about 5 minutes.
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Drain potatoes.
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Transfer to a rimmed baking sheet to allow excess moisture to evaporate.
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When potatoes are cool enough to handle, split each one in half lengthwise.
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Transfer to a large bowl.
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Add half of oregano, half of parsley, half of garlic, and half of olive oil.
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Season to taste with salt and pepper.
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Toss roughly until potatoes are well-coated in mixture and their surfaces are a little roughed up.
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Combine remaining oregano, parsley, olive oil, garlic, scallions, shallots, and mustard in a large bowl.
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Alternatively, set half the burners on a gas grill to the medium-high heat setting.
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Cover, and preheat for 10 minutes.
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Clean and oil the grilling grate.
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Place potatoes cut-side-down over direct heat.
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Cook, turning occasionally, until well-browned and crisp on both sides, 5 to 8 minutes total. Transfer potatoes to the bowl with the olive oil and herb mixture as they finish cooking.
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Split lemon in half.
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Place cut-side-down directly over heat.
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Grill until well browned, about 5 minutes. Squeeze grilled lemons into bowl with potatoes.
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Toss potatoes to thoroughly coat in fresh herb, olive oil, mustard, and lemon juice mixture.
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Season to taste with salt and pepper. Serve immediately.