Yield: 3/4 cup vinaigrette

Servings: 4

When grilled in a foil packet, potatoes absorb the flavors of the aromatics in the package while they steam and brown. If you double the recipe, you’ll get the best results by making two separate foil packages. You’ll have more dressing than you need; the leftovers are equally good on fish tacos or grilled shrimp.

Ingredients

For the vinagrette

1/2 cup raw fresh corn kernels, from about 1 ear
1/4 cup extra-virgin olive oil
1 Tbs. plus 1 tsp. sherry vinegar
2 tsp. fresh lemon or lime juice
1-1/2 tsp. pure maple syrup
1/4 tsp. kosher salt
Freshly ground black pepper
1 Tbs. thinly sliced fresh chives, cut about 1/4 inch long

For the potatoes

1 lb. fingerling potatoes, cut into lengthwise wedges (halves are fine for thinner fingerlings; quarter thicker ones)
3 to 4 large shallots (about 4 oz.), peeled and cut into 1/2-inch-thick lengthwise wedges (keep the stem end intact)
3 Tbs. extra-virgin olive oil
1 Tbs. roughly chopped fresh herbs, such as thyme and rosemary
Kosher salt and freshly ground black pepper
2 lemons, cut in half crosswise
3 oz. arugula (4 lightly packed cups)

Calories (kcal) : 300
Fat Calories (kcal): 170
Fat (g): 20
Saturated Fat (g): 2.5
Polyunsaturated Fat (g): 2
Monounsaturated Fat (g): 14
Cholesterol (mg): 0
Sodium (mg): 350
Carbohydrates (g): 31
Fiber (g): 3
Sugar (g): 5
Protein (g): 4

Preparation

Make the vinaigrette

Put half of the corn kernels in a medium bowl, and mash them with a fork to release some of their milk. Add the oil, vinegar, citrus juice, syrup, salt, and several grinds of pepper. Whisk well. Stir in the remaining corn kernels and chives.

Make the potatoes

Prepare a medium (350°F to 400°F) gas or charcoal grill fire. In a large bowl, toss the potatoes, shallots, oil, herbs, 1 tsp. salt, and a few grinds of pepper.
Measure out three sheets of aluminum foil, each about 20 inches long. Overlap two pieces in a cross pattern. Mound the potato mixture in the middle of the cross, and spread it out just enough to form a square of even thickness. Fold each piece of foil in and over the potatoes to wrap the package, and then wrap the third piece of foil around the package for a good seal.
Put the package directly on the grill grate. Place the lemon halves cut side down on the grate. Cover the grill. Cook the potato package for 20 minutes (you’ll hear sizzling). During this time, raise the lid from time to time to turn the lemon halves. Remove them from the grill when they’re charred and appear juicy, about 15 minutes. After 20 minutes, turn over the potato packet, and cook for 20 to 25 minutes more. Remove the package from the grill, and open it carefully with tongs. (It will release hot steam.) The potatoes should be tender when pierced with a fork and nicely browned in places. If they aren’t tender, rewrap, and cook for 5 more minutes.
Arrange the arugula on a small platter or four individual plates, and portion the potatoes and shallots over the greens. Zest one of the charred lemon halves. Finely chop the zest and sprinkle over the arugula. Squeeze the juice of the lemon halves over the salad. Season to taste with salt, and spoon 3 to 4 Tbs. of the vinaigrette over the potatoes and salad.

Tip

Feel free to substitute any baby potato for the fingerlings.

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Reviews (1 review)

stasso | 07/03/2020
used tiny red potatos as fingerlings were not available.
YUM!!!!!

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What We're Cooking Now

Name: Grill-Roasted Fingerling Potatoes with Fresh-Corn Vinaigrette
Yield: 3/4 cup vinaigrette
Cuisine: American
Ingredients: 1/2 cup raw fresh corn kernels, from about 1 ear; 1/4 cup extra-virgin olive oil; 1 Tbs. plus 1 tsp. sherry vinegar; 2 tsp. fresh lemon or lime juice; 1-1/2 tsp. pure maple syrup; 1/4 tsp. kosher salt; Freshly ground black pepper; 1 Tbs. thinly sliced fresh chives, cut about 1/4 inch long; 1 lb. fingerling potatoes, cut into lengthwise wedges (halves are fine for thinner fingerlings; quarter thicker ones); 3 to 4 large shallots (about 4 oz.), peeled and cut into 1/2-inch-thick lengthwise wedges (keep the stem end intact); 3 Tbs. extra-virgin olive oil; 1 Tbs. roughly chopped fresh herbs, such as thyme and rosemary; Kosher salt and freshly ground black pepper; 2 lemons, cut in half crosswise; 3 oz. arugula (4 lightly packed cups)