This side dish boasts a panoply of flavors and textures—fork-tender coal roasted potatoes, chargrilled cauliflower and broccoli, and a chunky tomato vinaigrette.
We had a stormy day of cooking on the Robinson Family Farm and Ranch. On top of that we were photo bombed by a bunch of curious cows.
The key to coal roasting is protecting the potatoes from burning since they’re cooking directly on a bed of coals. A stack of 4–5 large rectangles of heavy duty aluminum foil does the job. Layer tomatoes, onions, and garlic in the center. Pour wine over vegetables and top with potatoes. Finish with a drizzle of olive oil and a season with salt and pepper. Wrap the party up leaving a small vent in the top for steam to escape and then straight onto the coals.
Combine all the prepped and cooked vegetables to a braiser pan and keep warm. Another great option at this point is to refrigerate overnight and bring to room temperature before reheating in the oven.
Side dish done!
CSA SHARE #10
- Summer Squash
- New potatoes
RECIPES COOKED WITH THIS WEEKS SHARE
- Coal Roasted Potatoes with Grilled Veggies and Black Garlic Tomato Vinaigrette
- Coal Roasted Cabbage with Spicy Peanut Vinaigrette
FROM THE FIELD
Never a dull moment when your cooking outside on location. Eric having some fun trying to convince the cows to come back.
Marion Robinson absolutely loves farming and ranching, as well as the rewarding and hard working lifestyle that goes with it. Growing a quality over quantity family operation and attracting people to the farm is his future vision. It’s also proving to be a difficult challenge trying to find people that are willing to work hard, manage a farm, care for animals, go to farmers markets and expand a CSA. Summed up best by Marion:
“It’s an experiment, just one big, giant, evolutionary experiment, but it’s fun.”
Watch episode 10 of Just Picked, Cooking Through a CSA.
This coal roasted potato side dish boasts a panoply of flavors and textures—fork-tender new potatoes, chargrilled cauliflower and broccoli, and a chunky tomato vinaigrette.
- 1 ripe tomato, cut into ½-inch wedges
- 1 onion, cut into ½-inch wedges
- 1 head garlic, separated into cloves
- ¼ cup white wine (we used Chenin Blanc)
- 25–30 new potatoes(2–2½ pounds)
- Olive oil, as needed
- salt and freshly ground pepper, season as you go
- 6 ears corn, husks removed, broken in half
- 1 head cauliflower, trimmed and cut into spears
- 1 head broccoli, trimmed and cut into spears
- 1 bunch scallions, greens snipped (reserve white parts for vinaigrette)
- 1/3 cup pine nuts, toasted
- 1–2 tablespoons fresh parsley, finely chopped
- 1–2 tablespoons fresh chives, finely chopped
for the Black Garlic Tomato Vinaigrette
- 7 cloves black garlic (available online or at Asian markets), sliced
- 1 bunch scallions, white parts only, finely chopped
- Zest of 1 lemon
- Juice of ½ lemon
- 2 tablespoons olive oil
- 5 medium tomatoes, cut into 1-inch wedges
- ¼ cup loosely packed fresh basil leaves, chopped
- 8 ounces fresh mozzarella balls, cut in half
- salt and freshly ground pepper
- Preheat a charcoal grill to medium-high heat. Stack 4–5 large rectangles of aluminum foil, fold up the sides, then layer tomatoes, onions, and garlic in the center. Pour wine over vegetables and top with potatoes. Drizzle 4–5 tablespoons olive oil over all and season with salt and pepper. Wrap up the packet, flattening it so potatoes are in a single layer, and leave a small vent in the top for steam to escape.
- Roast potato packet directly on coals for 25–30 minutes
- Meanwhile, toss corn in olive oil to coat and season with salt and pepper. Grill until corn is nicely charred in spots, 5–6 minutes. Toss cauliflower and broccoli in oil, salt, and pepper. Grill, rotating occasionally, until florets are a little bit brown and crispy, 4–5 minutes. Set grilled vegetables aside.
- Make vinaigrette: In a medium bowl, toss together black garlic, scallions, lemon zest and juice, olive oil, tomatoes, basil, and mozzarella. Season with salt and pepper to taste.
- Cut corn kernels off cobs and transfer to a serving bowl. Add potatoes and other contents of foil packet, squeezing garlic cloves out of their skins. Roughly chop broccoli and cauliflower and add to the bowl. Toss everything together to combine.
- Toss scallion greens in oil and grill for about 1 minute to add some smoky flavor; roughly chop.
- Top mixed vegetables with vinaigrette and grilled scallion tops. Finish with pine nuts, parsley, and chives, and a drizzle of olive oil. Serve immediately or cover and refrigerate overnight. Bring to room temperature before reheating in the oven.
- Black garlic, made from regular garlic cloves aged under special conditions, adds a molasses-like richness and tangy undertones to the dressing. It’s worth tracking down; find it online or in specialty markets.
Keywords: coal roasted potatoes, roasted potatoes, black garlic