2 lb red bliss potatoes, --
: cooked and cut in half
2 TB olive oil
1 md red onion, -- diced
: Salt and freshly ground
: pepper
1/4 c fresh basil chiffonade
: Lime -Garlic Vinaigrette:
2 TB red wine vinegar
4 TB fresh lime juice
2 cloves garlic, -- minced
1 TB Ancho powder
2 ts honey
1/4 c olive oil
: Salt and freshly ground
: pepper, -- to taste
On the grill, heat a large cast iron skillet until
almost smoking add olive oil and onions. Stir onions
until cooked. Sear potatoes in skillet with onions for
1 minute, cut side down, or until brown and crisp.
Remove from heat and transfer potato mixture to a
mixing bowl. Set the skillet aside. In a blender,
combine all vinaigrette ingredients except olive oil,
and blend until smooth. While the motor is still
running, slowly add olive oil in a thin stream until
vinaigrette is emulsified. Season to taste with salt
and pepper. In the mixing bowl combine the potato and
onions. Toss with Lime-Garlic Vinaigrette. Season with
salt and pepper. Serve in cast iron skillet.
