Take me down to the paradise city where the grass is green and girls are…well, I don’t know about the girls, but the produce is epic. Longville, MN happens to be MY paradise city. All 105 members of the total population make it a booming metropolis in the middle of Northern Minnesota. Just how I like it.
While there is not great variety available in these parts, there are the basics and the opportunity to get creative with what you have. I usually find that simple is best, often repeating to myself, “KISS” (keep it simple stupid).
Just a reminder…
I paired my side dish of ruby reds with Not Without Salt’s recent winner, Spiced Yogurt Grilled Leg of Lamb. #WINNING all’round.
- 10 Ruby red potatoes (or a variety of small, different-colored potatoes)
- Zest of one lemon
- 3 Tablespoons olive oil
- non-stick cooking spray
- ¼ Cup chopped fresh parsley
- Yogurt Sauce:
- 1 Cup Greek yogurt
- ¼ teaspoon salt
- ¼ freshly-ground black pepper
- 1 garlic clove, grated
- Juice of one grilled lemon
- 2 Tablespoons olive oil
- To begin, boil a small pot of water. Par-boil the potatoes (about 5 -8 minutes). Drain and place lid back on pot. Now, carefully but vigorously, shake the pot to bash up the potatoes. Add olive oil to potatoes and mix around, covering all the bits.
- Spray grill with non-stick spray (I use a grill basket so the small potatoes pieces don't fall through the grates) Heat the grill to medium-high. add potatoes and char, turing only once, for 15-20 minutes. Also, place your halved fresh lemon on the grill top, flesh side down, until it's nice and charred.
- Meanwhile, mix the yogurt with all the ingredients for the sauce. Set aside.
- Remove potatoes and place in serving dish, dollop yogurt on top and garnish with fresh parsley, lemon zest, and juice.