Grilled Potato and Goat Cheese Napoleon with Balsamic-Basil Vinaigrette (Bobby Flay) |
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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
5 large red potatoes, scrubbed |
kosher salt |
1/4 cup balsamic vinegar |
1 clove garlic |
2 teaspoons dijon mustard |
1/4 cup fresh basil leaves |
3/4 cup olive oil |
freshly ground black pepper |
8 ounces fresh goat cheese |
3 tablespoons chopped fresh chives (optional) |
Directions:
1. Put the potatoes in a pot of salted cold water and bring to a boil. Reduce the heat and simmer until the potatoes are tender, but still firm, 12 to15 minutes. Drain and let cool before cutting each potato in 1/2-inch-thick slices.
2. While the potatoes are cooking, combine the vinegar, garlic, mustard, basil and 1/2 cup of the oil in a blender and blend until smooth. Season with salt and pepper.
3. Heat your grill to medium.
4. Brush the potato slices on both sides with the remaining 1/4 cup oil and season with salt and pepper. Place the potatoes on the grill, close the cover, and grill until lightly golden brown and just cooked through, about 2 minutes per side.
5. Carefully transfer the potatoes to a flat surface. Make stacks by layering the following: 1 slice potato, 1 tablespoon goat cheese, 1 slice potato, 1 tablespoon goat cheese, 1 slice potato. Place the stacks back on the grill, close the cover, and grill until the cheese begins to melt, about 1 minute.
6. Transfer the potatoes to a platter, drizzle some of the vinaigrette on and around the potatoes, and sprinkle with the chives.
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