Quantcast
Get breaking news alerts via email

Click here to manage your alerts
This Feb. 3, 2014 photo shows roasted green potatoes in Concord, N.H. (AP Photo/Matthew Mead)
Get St. Patrick’s Day spirit with green potatoes
First Published Mar 12 2014 01:01 am • Last Updated Mar 13 2014 03:51 pm

Until I moved to Chicago, St. Patrick’s Day wasn’t a big event for me. But that first year, I was stunned by the site of what locals took for granted — a boat slowly traveling the Chicago River depositing a rich green dye into the water. It was amazing to see the water turn emerald.

Thereafter I understood: St. Patrick’s Day (coming up Monday, March 17) is taken seriously in Chicago. And it’s a great excuse for an all-day party in cold and dreary March.

At a glance

Roasted “green” potatoes

24 small red potatoes, halved

2 tablespoons olive oil

1 teaspoon kosher salt

For the sauce

4 cups lightly packed chopped curly parsley (1 to 2 bunches)

2 cups fresh basil (or blend of fresh herbs)

3 to 5 cloves garlic, minced

1 teaspoon kosher salt

1/2 teaspoon ground black pepper

1/2 teaspoon red pepper flakes

2 tablespoons minced shallot or onion

3/4 cup olive oil

1/4 cup lemon juice

Heat a gas or charcoal grill and set for indirect medium heat grilling. Alternatively, heat the oven to 350 degrees.

Place the potatoes in a large bowl or large zip-close plastic bag. Drizzle with olive oil and toss to coat. Sprinkle with salt and toss again to coat evenly.

If cooking on the grill, place the potatoes directly on the cooler side of the grill. If cooking in the oven, set a wire rack over a rimmed baking sheet and place the potatoes on the rack. Cook for 40 to 50 minutes, or until the potato skins are lightly puffed and the insides are tender. You do not need to turn the potatoes during cooking.

Meanwhile, prepare the sauce. In a blender or food processor, combine all ingredients and pulse until chopped well, but not liquefied. For a blender, it’s best to start with the liquid ingredients and end with the parsley.

As soon as the potatoes are done, transfer them to a large serving bowl. Drizzle the sauce, about 1/4 cup at a time, over the potatoes and toss well to coat. You may have some sauce left over. Serve immediately or chill and serve cold.

Start to finish » 1 hour (15 minutes active)

Servings » 6

Nutrition information per serving of potatoes » 140 calories; 40 calories from fat (29 percent of total calories); 4.5 g fat (0.5 g saturated; 0 g trans fats); 0 mg cholesterol; 23 g carbohydrate; 2 g fiber; 1 g sugar; 3 g protein; 330 mg sodium.

Nutrition information per 2 tablespoons of sauce » 100 calories; 90 calories from fat (90 percent of total calories); 10 g fat (1.5 g saturated; 0 g trans fats); 0 mg cholesterol; 2 g carbohydrate; 1 g fiber; 0 g sugar; 1 g protein; 130 mg sodium.

Join the Discussion
Post a Comment

Since then, I’ve created various recipes for getting in the mood, including a flank steak marinated in Guinness. But this year, I decided to focus on that other staple of the Irish diet, the potato. And in honor of Chicago, I made it a "green" potato recipe.

I actually make these potatoes at home all year. It is one of those simple recipes that everyone asks for and can be cooked on the grill or in the oven. On the grill, you put the potatoes directly onto the cooking grates over indirect heat (I use the warming rack on my grill). To make the potatoes in the oven, you set the potatoes on a rack set over a baking sheet. That way the hot air circulates around the potatoes, crisping them perfectly.

These crispy roasted potatoes are crunchy on the outside and soft and silky inside. So much so, you don’t need the addition of butter or sour cream to make them creamy. But they do get even better when tossed in a green herb and garlic sauce.

The sauce is a simple uncooked sauce made from fresh green herbs, spices, garlic, shallots, lemon juice and olive oil. The hot roasted potatoes absorb all the flavors of the fresh herbs and the touch of lemon juice balances the starch, making for a light and almost refreshing potato side dish similar to a hot potato salad. And, they look great on the plate!

The potatoes also are just as good served cold the next day, so refrigerate any leftovers and serve with sandwiches for a new take on potato salad.




Copyright 2014 The Salt Lake Tribune. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.

Top Reader Comments Read All Comments Post a Comment
Click here to read all comments   Click here to post a comment


About Reader Comments


Reader comments on sltrib.com are the opinions of the writer, not The Salt Lake Tribune. We will delete comments containing obscenities, personal attacks and inappropriate or offensive remarks. Flagrant or repeat violators will be banned. If you see an objectionable comment, please alert us by clicking the arrow on the upper right side of the comment and selecting "Flag comment as inappropriate". If you've recently registered with Disqus or aren't seeing your comments immediately, you may need to verify your email address. To do so, visit disqus.com/account.
See more about comments here.
Staying Connected
Videos
Jobs
Contests and Promotions
  • Search Obituaries
  • Place an Obituary

  • Search Cars
  • Search Homes
  • Search Jobs
  • Search Marketplace
  • Search Legal Notices

  • Other Services
  • Advertise With Us
  • Subscribe to the Newspaper
  • Access your e-Edition
  • Frequently Asked Questions
  • Contact a newsroom staff member
  • Access the Trib Archives
  • Privacy Policy
  • Missing your paper? Need to place your paper on vacation hold? For this and any other subscription related needs, click here or call 801.204.6100.