Potatoes are a classic, but dress ’em up nice and crispy-like with a fresh vinagrette and you’ve got the fanciest most snackable treat straight from the Otto Grill! It’s everyone’s favorite from vegan to carnivore – so serve ’em up hot!
Boil potatoes in a big pot with salted water. When cooked, drain potatoes and let the excess moisture evaporate.
Prepare potatoes for grill
Let the potatoes cool down a bit so that you can handle them comfortably. Cut them in half lengthwise and put them in a big bowl. Add half of the chopped oregano, half of the parsley, half of the garlic and a bit of olive oil. Save the rest of the herbs for the vinagrette. Mix everything together. Season to taste with salt and pepper and toss until the potatoes‘ surfaces are a little roughed up or “rustic.”
Tip: You can also put the potatoes on a hard surface and smash them a tiny bit – take care not to smash the whole thing (but if you do, they become extra crispy potato snacks!)
Prep the vinaigrette
For the vinaigrette, mix the remaining oregano, parsley, garlic, scallions, shallots and mustard in a bowl and toss. Add olive oil.
Prepare to grill potatoes
Preheat the Otto Grill. Put the potato halves into an oven-safe deep dish and place it on the grill grate. Adjust the height of the grate to Meat-O-Meter Level 3-4 and grill the potatoes at low heat until they become golden (5 mins). Turn occasionally so that the potatoes are grilled from all sides. As soon as the potatoes are crispy and golden brown, remove dish from the grill. Put the potatoes into a big bowl and mix with the shallot lemon vinaigrette.
Serve crispy grilled potato salad
Cut the lemon in halves. Place cut-side-up directly under the heat and broil until they are slightly brown. Squeeze grilled lemons on top of potatoes. Add vinaigrette and toss well so that the potatoes are evenly covered with herbs, lemon and olive oil. Season to taste with salt and pepper and serve warm.