A few months back I wrote about a wedding that I was privileged to attend that took place on a bluff in the National Forrest on the outskirts of the Grand Canyon North Rim. The food that covered in this post was delicious! The wild meats were grilled at the site over homemade steel grills. Carp, Jay, and Bruce cooked, and one particularly tasty side dish they made was grilled potatoes with apple and mint. I came up with cover version of the recipe, adding a bit of thyme to kick up herb flavor. I’m sure you’ll love these potatoes. They make a great side dish for breakfast, lunch, or dinner.
Total Time: 40 minutes
Yield: 4 cups
1/4 cup olive oil
1 ½ pounds russet potatoes, chopped into ½ inch cubes
2 Granny Smith apples, peeled, seeded and chopped into ½ inch slices
2/3 cup chopped onion
1/3 cup chopped mint
½ teaspoon dry thyme, or 2 teaspoons fresh
Salt and pepper to taste
1. Heat 2 -1/2 tablespoons of olive oil on the grill or in a skillet. Cook the potatoes until they are three-quarters done.
2. While the potatoes are cooking, pour 1-1/2 tablespoons of oil into a pan and begin to cook the apples. Add the onion after two minutes. Stir frequently and cook the apple and the onion until they are tender.
3. When the potatoes are three-quarters cooked, add the thyme along with the apples and onion and mix it all together well. Pile the potatoes into a mound. The humidity from the onions and apples helps to finish the potatoes by steaming them. Add salt and pepper to taste.
4. Add the chopped mint when the potatoes are fully cooked.
You may also enjoy reading The Perfect Tortilla de Patata