Sun-Dried Tomato & Garlic Potato Platter

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Chef Food & Drink
Grilling the potatoes adds crispness and a slight smoky flavour to this jazzed-up side dish.  Best served right off the grill, it is also a perfect tote-along for an outdoor picnic to accompany roast beef or grilled pork kebabs.  To roast the garlic, simply wrap in foil and roast in a 400-F (200-C) for about 35 minutes or until soft when squeezed.

1/3 cup (75 ml) extra-virgin olive oil
1/4 cup (50 ml) chopped fresh basil
1 Tbsp 15 (ml) chopped fresh rosemary
Salt and freshly ground pepper
6 Yukon Gold potatoes, scrubbed
1 head roasted garlic
2 Tbsp (25 ml) finely chopped oil-packed sun-dried tomatoes
2 Tbsp (25 ml) white balsamaic vinegar
1 tsp (5 ml) Dijon mustard

Grease grill and preheat to medium-high.

In large bowl, whisk together 3 Tbsp (45 ml) of the oil, half of the basil and all the rosemary.  Season with salt and pepper.

Cut potatoes into 1/4 inch (5 mm) thick slices and add to bowl. Toss to coat evenly.
Grill potato slices for 20 minutes or until crisp and golden. Remove and place on platter, overlapping slightly.

Squeeze garlic into another bowl and mash to form paste.  Whisk in remaining oil, tomatoes, vinegar and mustard.  Spoon over potatoes and sprinkle with remaining basil.
Serves 6.

Food & Drink

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