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!)