Cast Iron Potato Saladside dishes 2 pounds red bliss potatoes; cooked, halved 2 tablespoons olive oil 1 medium red onion; diced salt; to taste freshly-ground black pepper; to taste 1/4 cup fresh basil chiffonade lime-garlic vinaigrette; see * note * Note: See the "Lime-Garlic Vinaigrette" recipe which is included in this collection. On the grill, heat a large cast iron skillet until almost smoking and add olive oil and onions. Stir onions until cooked. Sear potatoes in skillet with onions for 1 minute, cut side down, or until brown and crisp. Remove from heat and transfer potato mixture to a mixing bowl. Set the skillet aside. In the mixing bowl combine the potato and onions with basil chiffonade. Toss with Lime-Garlic Vinaigrette. Season with salt and pepper. Serve in cast iron skillet. Recipe Source: GRILLIN' & CHILLIN' with Bobby Flay and Jack McDavid From the TV FOOD NETWORK - (Show # GR-3603 ) |
