Wednesday, October 6, 2010

Grilled Potatoes w/ Chipotle-Lime Sour Cream

   Ok, maybe I'm cheating a little here because this isn't so much a recipe as it is an idea or a technique.  Over the summer, I was looking through the grilling cookbook I bought for my husband last Christmas and came across "Grilled Potato Steaks".  Sounds awesome.  I had never had a grilled potato before.  It is so easy and definitely a break from the ordinary.  Since tailgating season is upon us, I thought I would share this now because these potatoes are a fantastic alternative to potato salad or chips.  I like them with just sour cream and crumbled bacon or with chipotle- lime sour cream (which is great on SO many things, not just potatoes), but you can literally top them with whatever you want:  cheese, onions, creamed spinach..... anything.

Grilled Potatoes
   Thoroughly wash enough potatoes for the crowd you are feeding.  Plan on about 1 large potato per person.  On the long axis, cut off a tiny bit of the skin in order to expose the flesh.  Slice long ways into 1/2 inch slices.  Place potato slices in cold, salted water that covers potatoes by about 1 inch.  Bring to a boil.  Boil for about 15 minutes, until potatoes are just barely fork tender.  Remove and pat dry.  (This step can be done up to 24 hrs ahead.)
   Brush potatoes with oil.  Salt and pepper them.  Grill on direct medium heat for 5 min a side.  Serve.

Chipotle-Lime Sour Cream
1/2 C light sour cream
1 tsp chipotle puree (1 small chipotle minced)
zest of half a lime
juice of 1 lime

Combine all ingredients.  Roughly 4 servings.
This really good on the potatoes, as a dressing for cole slaw, on quesadillas, with vegetables.  Try it on everything!  After the first time you make it, you may want to keep a bowl on hand at all times.

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