Center for Urban Education about Sustainable Agriculture
Crisp potatoes and rings of red onions are tossed hot off the grill with tender kernels of corn, cherry tomatoes, and spicy Jalapeño-Lime Vinaigrette. We use Rosefirs and Russian Bananas here - fingerling potatoes grown for us at Green Gulch Farm - but any variety of potato will do. For added smoky flavor, we throw the jalapeños for the vinaigrette right on the grill. If you don’t have time to light up an outdoor grill, just roast the potatoes and grill the onions and jalapeños on a stovetop grill instead.
Serves 4 to 6
1½ pounds Fingerling potatoes
Salt and pepper
1 ear corn, shaved, about 1 cup kernels
1 large red onion, peeled and sliced in ½-inch thick rings
2 or 3 jalapeno chilies (for the vinaigrette)
Jalapeño-Lime Vinaigrette (see below)
½ pint Sweet 100, sungold, or small cherry tomatoes, cut in half
¼ cup cilantro, chopped
Preheat the oven to 400º F. Prepare the grill. Toss the potatoes in a baking dish with 1½ tablespoons of Garlic Oil, ½ teaspoon salt, and a pinch of pepper. Cover and roast until tender, about 30 minutes. When the potatoes are cool enough to handle, slice them in half on the
While the potatoes are roasting, heat ½ tablespoon garlic oil in a small sauté pan. Add the corn
and ¼ teaspoon salt and cook over medium heat for 1 minute. Add a little water, lower the heat, cover the pan, and cook until tender, 2 to 3 minutes. Set aside.
Brush the potatoes, onions, and chilies lightly with garlic oil and sprinkle with salt and pepper.
Grill the potatoes until they’re evenly marked, 4 to 5 minutes. Grill the onions until softened, and evenly marked, about 3 minutes on each side. Grill the chilies until the skin is charred and blistered, about 2 minutes. Place the chilies in a covered bowl to steam for about 5 minutes. Make the vinaigrette.
Coarsely chop the onion and place in a large bowl with the pot
atoes, corn, cherry tomatoes, and
cilantro. Toss with the vinaigrette and season to taste with salt and pepper.