Pit Roasted Potatoes w Carrot Ginger Sauce

January 23rd, 20161 Comment

5.0 from 1 reviews
Pit Roasted Potatoes w Carrot Ginger Sauce
 
Prep time
Cook time
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I love potatoes in many forms especially roasted in a barbecue pit. Cooking them in a grill adds some wonderful crust and smoky flavors. In this recipe, I roast and then grill the potatoes in my Weber kettle before serving them on top of a herbaceous ginger carrot sauce. I tell my guests to spoon a little of the sauce on top of their potatoes before eating. These potatoes are really easy to make and the carrot ginger sauce keeps for several days in the fridge. This side dish can hold its own as a main course and it perfectly complements grilled meats such as pork chops or grilled pork ribs. You can use any potato you like but I find Yukon Gold potatoes are my favorite. Red potatoes also work well.
Author:
Recipe type: Side
Cuisine: American
Serves: 4
Ingredients
  • 6 medium sized Yukon Gold potatoes, peeled, cut into large wedges
  • 2 tablespoons vegetable oil
  • 2 tablespoons fresh thyme
  • 2 tablespoon freshly squeezed lemon juice

  • ½ pound carrots, peeled, cut into 1-inch pieces
  • ½ teaspoon salt
  • ¼ cup whipping cream
  • 2 teaspoons finely grated peeled fresh ginger

Instructions
  1. Combine carrots, 2 cups water and ½ teaspoon salt in saucepan. Bring to boil then reduce heat to simmer covered until tender, about 25 minutes. Drain and reserve cooking liquid

  2. Transfer carrots to a food processor and puree until smooth. Alternatively, you can use a potato masher. Add some cream and grated ginger and puree to blend. Transfer pureed carrots into a saucepan. Warm and add enough reserved cooking liquid to create a thick sauce. Taste and season with salt and pepper. You can make it ahead and refrigerate. Rewarm before you serve
  3. Toss peeled and cut potato wedges in a bowl with some vegetable oil. Mix in the fresh thyme and SYD rub or salt and pepper. Roast in indirect cool zone of your 300F pit or use your oven.

    When wedges are tender, about 12-20 minutes, remove and place in a bowl. Toss with some lemon juice.

  4. Layer the carrot ginger sauce on a serving plate. Arrange the roasted potato wedges on top. Garnish with chopped fresh herbs such as chives, parsley, dill, or basil

One Comment... read it below or add one

  1. Margot C says:

    This is beautiful!

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