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Grilled Hasselback Potatoes With Garlic and Parmesan
Is there something wrong with me? How hadn't I seen Hasselback potatoes before? Whatever reason these beautiful spuds took so long to come into my life, I quickly made up for lost time by taking them straight to the grill.
Hasselback potatoes
Regular roast spuds are fine. Hasselback potatoes are awesome! Slicing thinly is key, and use oval shaped potatoes.
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Grilled Smashed Potatoes
When cooking a main dish over indirect heat, I'm often left in a quandary over what to do for a side. With half the grill taken and the lid needing to stay closed, I find myself left with two options—make a side off the grill or find something that can be grilled in the few minutes after the main is done and before it gets cold. The later scenario isn't always an easy one to tackle, leaving quick-grilling foods like asparagus and summer squash over used, but I've found with these smashed potatoe...
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Grilled Mashed Sweet Potatoes
After an hour nestled in the embers, the sweet potatoes were so soft, they could be easily scooped out with a spoon, requiring no further mashing. I only added butter, half and half, a little brown sugar, salt, and pepper. They were ready to go.
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Grilled Sweet Potato Wedges
Richly sweet and creamy innards matched with a slightly crisp exterior make these some incredible grilled sweet potatoes.
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Grilled Potato Wedges
These grilled spuds have all the qualities of any good fry—a nice crunchy exterior paired with fluffy insides, but with the added flavors from smoke and char from the grill.
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Hasselback Potato Gratin
This holiday-ready Hasselback potato gratin recipe delivers all the creamy, cheesy decadence of a classic potato gratin but with infinitely more crispy edges.
Crispy Hasselback Potatoes with Spicy Bacon Scallion Relish
Hasselback potatoes with crisp bacon, scallions, Xi'an spice mix of cumin and chili is a great side dish. Hasselback potatoes = easy Thanksgiving side dish!
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Grilled Foil-Wrapped Potatoes With Shallots, Lemon, and Thyme
New potatoes steamed on top of the grill in foil packets are quicker and easier than any other grilled potato recipe I can think of, and best of all, by mixing up the additions to the packet you've got near endless flavor possibilities, making them the perfect side dish for whatever you want to throw on next to'em.
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Simple Grilled-Potato Salad With Grilled-Lemon Vinaigrette
This grilled potato salad offers a range of textures—crispy, crunchy, and creamy—with a nice smokiness from the grill balanced by a tart grilled lemon vinaigrette flavored with scallions and shallots. The key is par-cooking the potatoes and roughing them up a bit for extra crunch.
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Loving the flavor and look of Hasselback potatoes, I knew it wouldn't be long until I found myself grilling them again, only this time with sweet potatoes.
Serve With
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Roasted Brussels Sprouts With Bacon
Brussels sprouts roasted in the oven with bacon and pecans are a perfect holiday side.
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Maple and Mustard-Glazed Salmon with Roasted Brussels Sprouts
While the sugar in the syrup caramelizes under high heat, the mustard presents a spicy undertone. If you use whole grain mustard, it gives the dish little pops of flavor that keep things interesting.
Roasted Brussels Sprouts with Pomegranate Glaze
These easy Roasted Brussels Sprouts with Pomegranate Glaze are a delicious combination of fall flavors and textures. One of our favorite sides for Thanksgiving!
CRISPY Parmesan Roasted Brussels Sprouts (addictive!)
Parmesan Garlic CRISPY Roasted Brussels Sprouts are ridiculously easy and so mouthwateringly good, it's sure to become your "go-to" brussels sprouts recipe!
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Browned Brussels With Maple Butter From 'Choosing Sides'
Brussels sprouts are a given on my Thanksgiving table, but I don't always give them much thought. Olive oil, salt, and a hot oven are my only requirements. While this method does produce pleasantly caramelized sprouts, it doesn't add much excitement to the table. This year, I'll take a cue from Tara Mataraza Desmond and toss my Brussels in brown butter and maple syrup as she does in her new cookbook, Choosing Sides.
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Lemon-Rosemary Roasted Chicken with Crispy Potatoes
Lemon and rosemary chicken creates a flavorful pan juice to spoon over roasted carrots and crunchy roasted russet potatoes.
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Glazed Winter Vegetable Medley With Chestnuts and Caper Berries From 'Feast'
The final savory chapter in Sarah Copeland's new cookbook, Feast, focuses on a few larger, celebration-sized meals. These recipes take a bit longer to prepare than those in the rest of the book, requiring more attention to detail, but they're worth the time—think paella, vegetable tagine, and silky (bread crumb-free) eggplant parmesan. Her glazed winter vegetable medley is the centerpiece of the chapter.
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Dinner Tonight: Garlic-Roasted Chicken with Carrots and Parsnips
If you buy split chicken breasts with the bone in and skin still on, they can be wonderfully flavorful, especially in recipes like this one from Jennifer Rubell's Real Life Entertaining where they're roasted with carrots, parsnips, and two entire heads of garlic. The chicken-y juices and fat from the skin give the vegetables incredible flavor, while the garlic aroma permeates the entire dish.
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Roasted Brussels Sprouts and Shallots With Balsamic Vinegar
A last-minute drizzle of balsamic adds a tart glaze to these crispy sprouts.
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Salmagundi
Salmagundi is more of a concept than a recipe. Essentially, it is a large composed salad that incorporates meat, seafood, cooked vegetables, raw vegetables, fruits, and nuts and is arranged in an elaborate way. Think of it as the British answer to Salad Niçoise.