Patate alla Griglia, Grilled Potatoes

I often wrap potatoes in foil and slip them into the embers when I fire up the grill; they cook on their own and are wonderful with the meats, especially when seasoned with olive oil. Grilled potatoes are another tasty option. You’ll need:

  • Potatoes sufficient to feed your party
  • Kosher salt
  • The finely chopped leaves of a fresh sprig of rosemary
  • A drizzle of olive oil

Peel the potatoes and slice them lengthwise (quarter them if they’re small, or eighth them if they’re larger). Boil the slices in lightly salted water for 5 minutes.

Drain them, pat them dry, and grill them over a medium heat for 5 minutes per side. Transfer them to a serving dish, sprinkle them with kosher salt and chopped rosemary, drizzle a little olive oil over them, and serve.

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Categories: Potatoes

Author:Cosa Bolle in Pentola

Italy boasts an astonishing number of varietals, denominations, and wines, and tremendous changes are sweeping the land. New wines are being created, new DOCs are being introduced, and the existing denominations are overhauling their regulations both to reflect the practices adopted by their member wineries and to favor improvements in quality. Even the most staid and stolid region can flower seemingly overnight, emerging with exciting new wines and wineries that require rewriting the enological maps and rethinking one's positions. And, of course, recipes too, because cuisine and wine are closely intertwined and it's difficult to imagine one without the other.

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