Grilled Potato Napoleon with Balsamic-Basil Vinaigrette

By ctaubenheim

Hint: Put some of the sauce under the potatoes on the plate and also drizzle some over the top.

Ingredients

• 5 large red potatoes, scrubbed
• kosher salt
• 1/4 cup balsamic vinegar
• 1 clove garlic
• 2 tsp Dijon mustard
• 1/4 cup fresh basil leaves
• 3/4 cup olive oil
• freshly ground black pepper
• 8 oz fresh goat cheese
• 3 Tbsp chopped fresh chives (optional)

Details

Preparation time 20mins
Cooking time 30mins

Preparation

Step 1

Put the potatoes in a pot of salted cold water and bring to a boil. Reduce the heat and simmer until the potatoes are tender, but still firm, 12 to 15 minutes. Drain and let cool before cutting each potato into 1/2 inch thick slices. While the potatoes are cooking, combine the vinegar, garlic, mustard, basil, and 1/2 cup of the oil in a blender and blend until smooth. Season with salt and pepper. Heat your grill to medium. Brush the potato slices on both sides with the remaining 1/4 cup oil and season with salt and pepper. Place the potatoes on the grill, close the cover, and grill until lightly golden brown and just cooked thru, about 2 minutes per side. Carefully transfer the potatoes to a flat surface. Make stacks by layering the following: 1 slice potato, 1 Tbsp goat cheese, 1 slice potato, 1 Tbsp goat cheese, 1 slice potato. Place the stacks back on the grill, close the cover, and grill until the cheese begins to melt, about 1 minute. Transfer the potatoes to a platter, drizzle some of the vinaigrette on and around the potatoes, and sprinkle with the chives.