It's been an incredibly warm spring already in San Diego. It's mid March and this past weekend it hit 90 ACTUAL degrees at my house. I'm not complaining, we just lack an air conditioner at the Double J Ranch, so when it's 90 ACTUAL degrees, there's no WAY we are turning on the oven for dinner. So we've been grilling all of the things. And as it turns out, every single vegetable in the world is absolutely delicious when grilled. Including the humble potato.
"Wait, you eat potatoes?"
Sometimes. Apparently some camps say that white potatoes aren't paleo. But I'm not an official card-carrying member of the club. For one, potatoes are a real food. For two, lots of our ancestors have been eating them for a very very long time. And for three, they are delicious. So I eat white potatoes, especially when I'm ok with eating a little higher carbohydrate content. (Remember, carbs aren't the enemy, it's just that many of us can benefit from a lower intake of them for benefits of blood sugar regulation. In addition, potatoes are a nightshade, which can aggravate certain autoimmune disorders, so learn about it if that's you.)
Move over French Fries, I present to you...
Ingredients: (serves 2)
4 small Yukon gold potatoes
1/4 cup olive oil
Mansmith's or other Grilling Spice (alternately, try salt, pepper, garlic powder, and fresh rosemary as a seasoning mix. Or get creative!)
a wedge of real-deal Parmigiano-Reggiano cheese
- Slice potatoes into 1/8 inch thick circles. Coat in olive oil and your spice choice.
- Over a medium-high grill, place the potato circles on the top rack, or around the sides, rather than over direct flame. You can use the middle section for grilling up your main course or other veggies like carrots at the same time.
- Flip the potatoes continuously, until golden brown and slightly blistered, about 10 minutes, depending on your grill.
- Remove from the grill and onto your serving plate. Using a fine grater or microplane, grate the fresh cheese over the top.
- Remove from the grill onto your serving plate. Using a fine grater or microplane, grate the fresh cheese over the top.