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Why It Works
- Simmering the candy potatoes earlier than they go on the grill ensures they’re totally cooked.
- Inserting the charred poblano pepper in a bowl and masking it tightly permits it to steam, making it simpler to peel.
Candy potatoes are sometimes related to fall and winter cooking, however there isn’t any cause these tubers should not have a starring function at your cookouts. This recipe, from former Critical Eats contributor Joshua Bousel, pairs earthy candy potatoes with recent corn and smoky, fruity charred poblanos. Contemporary lime juice and cayenne pepper within the dressing deliver acidity, serving as a brilliant foil for the wealthy candy potatoes. The salad is scrumptious as-is, however be happy to riff: Prime it with Cotija cheese, toasted pepitas, or chopped recent cilantro for a herbaceous kick.Â
This recipe was developed by Joshua Bosel; the headnote was written by Genevieve Yam.
This Grilled Candy Potato Salad Is Excellent All Summer season Lengthy
Cook dinner Mode
(Preserve display screen awake)
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3 tablespoons (45 ml) extra-virgin olive oil
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2 tablespoons (30 ml) recent lime juice from 1 lime, plus extra as wanted
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1 teaspoon Diamond Crystal kosher salt, plus extra as wanted; for desk salt use half as a lot by quantity
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Freshly floor black pepper
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1/4 teaspoon cayenne pepper
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2 scallions, thinly sliced
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2 kilos (906 g) candy potatoes, peeled and reduce into 1/2-inch slices
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2 to three tablespoons (30 to 45 ml) extra-virgin olive oil, for brushing
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1 ear recent corn
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1/2 tablespoon unsalted butter
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1 giant poblano pepper (6 ounces; 170 g)
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In a medium bowl, whisk olive oil, lime juice, salt, 1/2 teaspoon black pepper, and cayenne pepper to mix. Stir in scallions; put aside.
Critical Eats / Lorena Masso
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Place candy potato slices in a medium saucepan and add sufficient water to cowl by 1 inch. Carry to a boil over medium-high warmth. Cut back warmth to medium-low, and simmer candy potatoes till they are often simply pierced with a paring knife, about 10 minutes. Utilizing a colander, drain potatoes. Lay candy potatoes out on a big plate or 13- by 18-inch rimmed baking sheet. Brush with olive oil and season with salt and pepper. Put aside.
Critical Eats / Lorena Masso
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Rub corn throughout with butter and season with salt and pepper. Wrap tightly in aluminum foil.
Critical Eats / Lorena Masso
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For a Charcoal Grill: Open backside vent fully. Fill a big chimney starter 3/4 approach full with charcoal briquettes (about 4 quarts coal) and light-weight briquettes. When prime coals are partially lined with gray ash, pour in an excellent layer over half of the grill grate. Set cooking grate in place, cowl, and open lid vent totally. Warmth lined till grill is scorching, 5 minutes.
Critical Eats / Lorena Masso
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For a Gasoline Grill: Flip all burners to excessive, cowl grill and warmth till scorching, about quarter-hour. Depart major burner on excessive warmth, and switch off different burners.
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Utilizing tongs, place candy potatoes, corn, and poblano pepper on grill. Cook dinner candy potatoes till properly browned on each side, about 7 minutes per aspect. Cook dinner corn till tender, about 20 minutes, turning each 5 minutes. Cook dinner poblano till charred throughout, turning often, about quarter-hour. Place poblano pepper in bowl, cowl tightly with plastic wrap, and let sit till cool sufficient to deal with, about quarter-hour.
Critical Eats / Lorena Masso
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Take away candy potatoes and corn to chopping board and let cool barely. When cool sufficient to deal with, reduce candy potatoes into 1/2-inch cubes and switch to a big bowl. Minimize corn kernels off cob and switch to bowl with candy potatoes. Utilizing your arms, take away charred pores and skin, stem, and seeds from poblano pepper; discard. Finely cube pepper and switch to bowl with potatoes and corn.
Critical Eats / Lorena Masso
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Pour dressing over candy potatoes, corn, and pepper and toss to mix. Let sit till flavors meld, about 10 minutes, and season to style with extra salt, pepper, and lime juice.
Critical Eats / Lorena Masso
Particular Gear
Whisk, medium saucepan, 13- by 18-inch rimmed baking sheet, charcoal or gasoline grill, charcoal and chimney starter if utilizing charcoal grill, tongs
Make-Forward and Storage
Leftovers might be refrigerated in an hermetic container for as much as 5 days.
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