Musical pairing – Gimme Some Lovin’ by The Spencer Davis Group
I have never met a potato I didn’t like . . . wait . . . let me rephrase that . . . I have never met a potato I didn’t love. It must be part of my Irish heritage somewhere in my gene pool because I swear to the heavens above, you can place a chocolate-anything on the same table with a potato-anything and like a bloodhound on the scent of a ‘coon, I will choose the potato . . . every. single. time.
So when Carrie Vitt, food blogger and author of Deliciously Organic sent me a copy of her book to review, I flipped through the pages looking at the gorgeous photos but my eyes glazed over when I saw these potatoes . . . crispy grilled potatoes . . . terrific by themselves . . . but paired with tangy Lemon Aioli too??? Why yes, now that you mention it, I don’t mind if I do!
In Deliciously Organic, you’ll learn that while Carrie’s journey began for health reasons, the move to organic foods didn’t happen overnight; it was a slow process that began with lettuce and took almost a year and a half to make the transition complete. The book is not only filled with delicious recipes, it also includes a chapter of menu ideas, a chapter listing simple food swaps and another chapter on basic ‘how-tos’ – how to make mayonnaise, movie-theater popcorn, chocolate sauce and more.
There is nothing complicated about any of these recipes – they are straightforward, approachable and easy to make recipes with ingredients you will be able to find in most grocery stores; anything you might have trouble tracking down is listed in the resources section of the book. Recipes like these Roasted Chicken Wings, Carrot Souffles, Raspberry Almond Muffins, Louisiana Chicken Gumbo and Carrie’s mother’s famous Chocolate Chip Cookies; add the gorgeous photography by Helene of the blog Tartelette and you have a gem of a cookbook!
Spring has just arrived and I cannot wait to share these potatoes with friends at our next BBQ . . . but I may . . . ahem . . . have to put on a few extras . . . ‘cuz you never know if some bird will swoop in and steal a few . . .
GRILLED POTATOES WITH LEMON AIOLI
Deliciously Organic, Carrie Vitt
- 3 pounds (1.4 kg) red baby potatoes, scrubbed and cut in half (I used Yukon Gold because that’s what I had on hand)
- 2 Tablespoons coconut oil
- Sea salt & freshly ground pepper
- ¼ Cup Homemade Mayonnaise (recipe in the book) or Delouis Fils brand
- Juice from half a lemon
- 1 small clove garlic, minced (you may need more or less depending upon the strength of the clove)
- Pinch of sea salt
- Place potatoes in a large pot and cover with water. Bring potatoes to a gentle boil and cook until a paring knife can pierce the potato easily, about 20 minutes. Drain potatoes and pour into a large baking dish.
- Preheat grill on high for 10-15 minutes. Meanwhile, using a pastry brush, brush the flat side of each potato with coconut oil. Season generously with salt and pepper. Turn the grill down to medium-high and grill the potatoes flat-side-down until golden brown.
- Whisk together the mayonnaise, lemon juice, garlic and salt in a small bowl; serve potatoes with aioli for dipping.
SMITH BITES NOTES: This is a terrific recipe for a crowd because (a) you can always adjust your amounts accordingly and (b) you can boil your potatoes ahead of time and grill them whenever you’re ready. The Lemon Aioli can be made ahead as well. And finally, I used Yukon Golds because that is what I had on hand.