240brickman
Senior Cook
Had the idea to try this the other night; I was grilling a couple of steaks, and I had a hankering for some potatoes to go with them. I was tired, and I didn't feel like cleaning & cutting fresh potatoes, so I dug out a can of ("Whole New") potatoes. I haven't tweaked this, but I probably don't have to. Here's the general gist of it:
1 can (14 or 15 ounces) whole potatoes (I used the "no salt added")
1/2 tsp wasabi powder
1/2 tsp Sweetened lime juice (such as Rose's)
3-4 TBS sour cream (I think plain yogurt may work even better)
about 2 TBS finely-diced onion
1 clove garlic, minced
about 1/2 tsp dried parsley (or about 1 TBS chopped fresh parsley)
Salt & Pepper to taste
Basically, I drained & rinsed the potatoes, then left them to dry off a bit in the collander. In a large bowl, I mixed the wasabi powder and lime juice, to combine, then added the remaining ingredients. Toss in the potatoes, and use a rubber spatula to turn and coat the potatoes. Cover with wrap (or whatever) and hide the bowl in the fridge for a couple of hours.
When you're ready to grill, slide the potatoes onto a couple of skewers (one can of potatoes ought to require two skewers). When the rest of your grilling is almost done, place the skewered potatoes on the grill, over high heat. After five minutes, flip them over and repeat on the other side. They should have pronounced grill-marks, and a nice golden crust overall.
The wasabi flavor becomes more potent when the potatoes have been grilled, so don't over-do it in the coating.
Oh, and they look classy, too!
--J
1 can (14 or 15 ounces) whole potatoes (I used the "no salt added")
1/2 tsp wasabi powder
1/2 tsp Sweetened lime juice (such as Rose's)
3-4 TBS sour cream (I think plain yogurt may work even better)
about 2 TBS finely-diced onion
1 clove garlic, minced
about 1/2 tsp dried parsley (or about 1 TBS chopped fresh parsley)
Salt & Pepper to taste
Basically, I drained & rinsed the potatoes, then left them to dry off a bit in the collander. In a large bowl, I mixed the wasabi powder and lime juice, to combine, then added the remaining ingredients. Toss in the potatoes, and use a rubber spatula to turn and coat the potatoes. Cover with wrap (or whatever) and hide the bowl in the fridge for a couple of hours.
When you're ready to grill, slide the potatoes onto a couple of skewers (one can of potatoes ought to require two skewers). When the rest of your grilling is almost done, place the skewered potatoes on the grill, over high heat. After five minutes, flip them over and repeat on the other side. They should have pronounced grill-marks, and a nice golden crust overall.
The wasabi flavor becomes more potent when the potatoes have been grilled, so don't over-do it in the coating.
Oh, and they look classy, too!
--J