I was out in the yard working diligently with my nose very near to my herb box. My snail relocation program heavily under way, I took a pause to breathe deep the aroma of the dirt, vegetables, and herbs that have begun to grow in our garden. Their oils were practically bursting under the intense heat of the sun, I empathized with them as the sting on my skin was beginning to grow stronger with the passing minutes.
As for the snails, we have less empathy for the escargot.
What better way to put them out of their misery them to rub them all over cheese and sprinkle them on potatoes? I know, there isn’t. I love this take on a potato salad, it was great the second day cold as well. Its a little less fuss then the whole mayo and egg shebang. Elevated, simplified, still potato salad, still delicious.
Parmesan & Herb Grilled Potato Salad
Yield 8-10 Cups
Time: 40 Minutes
5# New Potatos Chopped into 2″ chunks
5-6 Sprigs Rosemary (Chopped)
3-4 Sprigs Oregano (Chopped)
5-6 Sprigs Thyme (Chopped)
5-6 Sprigs Marjoram (Chopped)
2 oz Parmesan Freshly Grated
White Balsamic Vinegar
Place the potatoes in a pot with a steamer basket and a couple inches of water, lid and turn on flame to medium heat. Cook potatoes until just fork tender – about 15 minutes (check frequently). Drain (don’t rinse) keeping the starches on the skin of the potatoes and transfer to a bowl. This allows them to develop a crispier skin when they hit the heat later.
Drizzle with a generous (but not too terribly) amount of olive oil, and toss to coat. Salt to taste and add the rosemary. In a small bowl place the additional other chopped herbs and mix with the grated Parmesan mixing and rubbing together to coat the cheese with the oils from the herbs, set aside.
Heat a grill basket on your grill and oil just a bit to get a slick surface. Pour your potatoes out onto the grill basket and bring a Silicone spatula with you to help stir them up. Keep stirring while your burgers are grilling on the other side, we want them to get nice and caramelized, but not stick and rip apart- especially since you did the bulk of the cooking to them back in the steamer. Once they’ve got some nice color on them pull them off the grill with your hot pads onto a waiting sheet pan and transfer them into the house (still using your hot pads- heat transfers so fast I promise!) Transfer to a serving dish- top with the Herbed Parmesean cheese, toss lightly, and top with a small bit of white balsamic vinegar and an extra drizzle of olive oil.