Grilled Potato with Goat Cheese & Balsamic-Basil Vinaigrette

Grilled Potato with Goat Cheese & Balsamic-Basil Vinaigrette
Grilled Potato with Goat Cheese & Balsamic-Basil Vinaigrette

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 5

    large red potatoes, scrubbed

  • Kosher salt

  • 1/4

    cup balsamic vinegar

  • 1

    clove garlic

  • 2

    teas Dijon mustard

  • 1/4

    cup fresh basil leaves

  • 3/4

    cup olive oil

  • freshly ground black pepper

  • 8

    oz fresh goat cheese

  • 3

    Tbl chopped fresh chives (optional)

Directions

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

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