My bootcamp instructor handed out this recipe the other day during one of our "fun" workouts! It was called the junk-yard workout and we got a "treat/healthy snack" for every exercise we completed. If he is handing this out - it has to be healthy :) Tim and I made them this week and the taste was great! I was thinking that the parboil method would be quick, so I didn't boil the potatoes long enough. Our potatoes were medium to large, so I think that for that size, we should have boilded them about 15 - 20 minutes before putting them on the grill. Will definitely be making this again! Was a great side to our steak!
Ingredients
3 sweet potatoes, unpeeled
Kosher salt
2 teaspoons finely grated lime zest
Pinch of cayenne pepper
1/4 cup canola oil
Freshly ground pepper
1/4 cup finely chopped fresh cilantro
Directions
Parcook the potatoes: Place in a pot of water and boil until fork-tender; let cool. Slice each potato lengthwise into eighths.
Preheat a grill to medium or place a cast-iron grill pan over medium heat. Mix 1 tablespoon salt, the lime zest and cayenne in a small bowl.
Brush the potato wedges with the oil and season with salt and pepper. Grill until golden brown on all sides (including the skin) and just cooked through, about 1 1/2 minutes per side. Transfer to a platter; immediately season with the salt mixture and sprinkle with cilantro.
Original recipe is from Bobby Flay, for Food Network Magazine.
Photograph by Steve Giralt
Ingredients
3 sweet potatoes, unpeeled
Kosher salt
2 teaspoons finely grated lime zest
Pinch of cayenne pepper
1/4 cup canola oil
Freshly ground pepper
1/4 cup finely chopped fresh cilantro
Directions
Parcook the potatoes: Place in a pot of water and boil until fork-tender; let cool. Slice each potato lengthwise into eighths.
Preheat a grill to medium or place a cast-iron grill pan over medium heat. Mix 1 tablespoon salt, the lime zest and cayenne in a small bowl.
Brush the potato wedges with the oil and season with salt and pepper. Grill until golden brown on all sides (including the skin) and just cooked through, about 1 1/2 minutes per side. Transfer to a platter; immediately season with the salt mixture and sprinkle with cilantro.
Original recipe is from Bobby Flay, for Food Network Magazine.
Photograph by Steve Giralt
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