This hearty side dish pairs beautifully with your favorite grilled steak–you can prepare it all on the BBQ grill at the same time.
Why Try? It’s a healthy alternative to classic fried potatoes.
Foodie Byte: The mustard vinaigrette can be made ahead and kept chilled in the refrigerator. It also makes a great marinade for asparagus. We used a steel grill fry pan available at Williams-Sonoma.
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- For Mustard Vinaigrette:
- 1/2 cup olive oil
- 1/3 cup lemon juice
- 1/4 cup coarse ground mustard
- 1 tablespoon Dijon-style mustard
- 1 teaspoon sugar
- 1/2 teaspoon salt
- For Grilled Potatoes and Onions:
- 3 pounds small red potatoes, halved
- 1 large red onion, peeled and cut in wedges
- 1/2 cup olive oil plus 2 tablespoons
- 1 teaspoon Kosher salt
- 1 teaspoon fresh ground black pepper
- 1/4 cup chopped green onions (both green and white)
- 1 Preheat conventional oven to 400°F.
- 2 For the Mustard Vinaigrette:
- 3 In a 1-pint jar with a tight fitting lid, combine all ingredients well. Chill. Makes 1 cup.
- 4 To make the potatoes and onions:
- 5 Preheat grill.
- 6 Toss the onions and potatoes with 2 tablespoons olive oil, 2 teaspoons salt, and pepper.
- 7 Place in a steel grill fry pan.
- 8 Grill 20 minutes, tossing frequently, until potatoes are lightly browned.
- 9 Finish in oven, approximately 30 minutes, or until tender.
- 10 Serve hot with mustard vinaigrette drizzled on top.