WEEKDAYS 1e|12c|p

Mario Batali's Waxy Potatoes in Chianti Vinegar

holidays Mario batali waxy potatoes chianti vinegar
Try this tasty side dish!
skill level
Easy
time
30-60min
servings
6
cost
$
Contributed by :
Mario's waxy potatoes in chianti vinegar are simple to make and taste delicious!
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ingredients
  • 2 pound Small waxy potatoes (such as Yukon Gold or Ruby Crescent)
  • 3/4 cup Extra-Virgin Olive Oil
  • 1 tablespoon Celery Seeds
  • 6 Scallions
  • 2 tablespoons Dijon Mustard
  • 1/4 cup Chianti Vinegar or other good red wine vinegar
  • Kosher Salt and Freshly Ground Black Pepper
kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
      
    If using wooden skewers, soak them in water for at least 30 minutes.
  • 2
    2 pound Small waxy potatoes (such as Yukon Gold or Ruby Crescent)
    Meanwhile, bring a large pot of salted water to a boil. Add the potatoes, bring back to a boil, and cook for 6 minutes. Drain and let cool slightly.
  • 3
      
    While the potatoes cook, preheat a gas grill or prepare a fire in a charcoal grill.
  • 4
      
    Cut the potatoes into 3 to 4 slices each.
  • 5
    1/4 cup Extra-Virgin Olive Oil
    1 tablespoon Celery Seeds
    2 Scallions
    Combine 1/4 cup of the olive oil, the celery seeds, and one-third of the scallions in a large bowl. Toss in the potatoes and turn or stir gently to coat.
  • 6
      
    Thread the potatoes onto 12 skewers (the easiest way to do this is line up 5 or so potato slices at a time, cut side down, on a work surface, then run a skewer through them). Place on the grill and cook, turning occasionally, until the potatoes are lightly browned and tender, about 15 minutes. Transfer to a platter.
  • 7
    1/2 cup Extra-Virgin Olive Oil
    4 Scallions
    2 tablespoons Dijon Mustard
    1/4 cup Chianti Vinegar or other good red wine vinegar
    Kosher Salt and Freshly Ground Black Pepper
    In a large bowl, whisk together the mustard, vinegar, the remaining 1/2 cup olive oil, the remaining scallions, and salt and pepper to taste. Slide the potatoes off the skewers into the mustard mixture and toss to coat. Serve immediately.
 
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