Wednesday, August 26, 2009

Grilled Potatoes with Red Wine Mustard Vinaigrette - Ode to a Tuber - Part Nine!

Sunday night, I made a delightful scallop dish that I talked about in this post. As part of that meal, I also made a new recipe for red potatoes from the same Mario Batali cookbook. It was such a good recipe, I thought it deserved a special post. I would guess that roasting them in the oven would also work as long as you can achieve the same crusty, brown surface.

Small potatoes are parboiled and cut into 1 inch slices. Then, they are tossed with extra-virgin olive oil, scallions or chives, and celery seeds and thread onto skewers.

Grilled until they are a delightful golden brown...

...they are then tossed again in a delicious vinaigrette mixture with Dijon mustard, olive oil, more scallions or chives and red wine vinegar. Delicious and a two tubers up rating from DH!

Thank you, Mario!

The recipe~

Grilled Potatoes with Red Wine/Dijon Vinaigrette

Adapted from Mario Batali's Italian Grill
Printable Recipe

Serves 6

2 pounds small potatoes, such as Yukon Gold or other small, firm potatoes (mine were medium-sized reds)
3/4 cup extra-virgin olive oil
1 tablespoon celery seeds
6 scallions, thinly sliced (or substitute chives as I did)
2 tablespoons Dijon mustard
1/4 cup premium red wine vinegar such as Cabernet or Chianti
Kosher salt and freshly ground black pepper

If you are going to use wooden skewers, soak them in water for 30 minutes.

Bring a large pot of salted water to boil. Add the whole, unpeeled potatoes and cook for 6-10 minutes, depending on the size of the potato you are using. Mine needed 11 minutes. You only want them partially cooked. Drain and let cool until easy to handle.

While the potatoes cook, preheat a gas or charcoal grill to medium to low.

Cut the potatoes into 3 or 4 slices each, approximately 1 inch thick. Combine 1/4 cup of the olive oil, the celery seeds, and one-third of the scallions or chives in a large bowl. Add the sliced potatoes and turn very gently to coat.

Thread the potatoes onto skewers. Place the skewers on the grill and cook, turning occasionally so as not to burn, until the potatoes are browned and tender, approximately 15 minutes. Transfer to a platter.

While the potatoes are grilling, in a large bowl, whisk together the Dijon mustard, vinegar, the remaining 1/2 cup of olive oil, the remaining scallions or chives, and salt and pepper to taste. Slide the grilled potatoes off of the skewers into the mixture and toss gently to coat.

Serve immediately (trying not to eat them all yourself!)


  1. Potatoes look wonderful. Your pictures are so inviting:)

  2. These sound fabulous as a side and I will try these very soon. I don't have that book of Mario's but am a fan and will definitely look for the book.

    Carolyn/A Southerners Notebook

  3. Back to say thank you so much for visiting my blog. I must say that I love your blog and will place it on my favorites. My passion is preparing great food but my blog is not just about food but about all of my many passions.

    Carolyn/A Southerners Notebook

  4. Hi Susan! I have been looking forward to your post about these since you featured them in the scallop post. Both recipes are calling my name... oh yum!

    I'm about to dig another crop of red and white potatoes from the veggie garden this weekend ~ guess how I'm going to prepare them?

    Thank you for sharing the recipe, you always find such terrific recipes. xo

  5. Another great potato recipe from you - these look great for the grill!
    Will be making these for my sons bday dinner on the 4th!! Thanks for solving that decision for me! lol

  6. I saw Batali in the Iron Chef a couple of years back!!! These potatoes would not have made it to the table if I was around!!!

  7. I love to grill. I grill all year long, if a can grill it I will. Anything not to dirty the stove. I love this recipe for grilled potatoes. I will try them soon. THANKS!!! Geri

  8. What a great idea for the next BBQ party!

  9. Susan..I just printed a recipe for skewered roasted potatoes that you par boil! But they were left is quite amazing how we sometimes pick the same things..
    These look so good..Besides..It's a Mario recipe:)

  10. Such lovely things to look at and the taters are yummy! Good morning and thank you for sharing!

    Mine's over at my fam's blog:

  11. Oh, Susan, I've been anticpating this post since your White and Red post.

    John usually fixes potatoes outside when he grill but "wings" it with mixed results. His method is somewhat similar to this, I'll happily print this recipe and give it to him. I know he'll love it.

    I DO love the Ode to Tuber series, but whenever you post one, I have this compulsion to hum "Ode to Joy".

    Too bad these aren't potatoes

  12. It would be impossible not to love these potatoes. You've made them look so inviting and I'm sure that dressing takes them over the top. It's a great recipe.

  13. Looks and sounds so good. Beautiful flower.

  14. Hi there,
    Thanks for visiting my blog and commenting om my dessert.
    Cottage cheese and ricotta is not the same as small curd cheese. This is what the translater translate kwart too. The French is Fromage frais.
    See you next week.
    greetings, Nicky

  15. I would love those..
    Your picture is fabulous!
    I will try them skewered ..I will do them on the griddler, so I can "Test"
    them before serving..LOL

  16. Potato kabobs are my kind of kabobs!! They look wonderful.


  17. This looks wonderful -- Potatoes are such "honest" food!

  18. I've never thought to skewer potatoes (unless there was meat and onion and mushroom too) -- these look really good and I'm thinking that they will be on the grill the next time we grill!

  19. I have been looking at the old car at the market and all the galdiouus, and the table with butterflies on the cup - like that.

    And now the potatoes I really feel like popping into my mouth can understand it was hard for you not doing it.

    Sometimes it is the simple meals that warm the heart the best :) THAT is really true, thank you for writing it on my blog,
    /Maria Berg, Sweden

  20. Susan, I have some recently dug potatoes that I will be using for this. The farm dug these weeks earlier than usual due to the blight issues in our area this summer. Perfect timing with this wonderful recipe!

  21. You always turn Mario's recipes into winners, looks fantastic! I love your tuber posts and look forward to number ten and beyond...

  22. Hi there!
    Just wondering....did you do the painting used in your banner??

  23. Thank you all for your kind comments! I read every one.

    Cynthia, that YouTube was hilarious! I finally heard it.

    Maria, I'm so glad you liked what I wrote on your blog. Simple truths ;)

    Welcome, Elenka! Yes, I did paint the picture in my banner.

  24. Those look so good! Thanks for sharing.

  25. These are so simple but look so amazing!!! Gorgeous dahlia. I see I shirked on my hostess duty in not thanking you for participating this week!


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