It doesn’t seem that long ago that I was lamenting the never ending Chicago winter with soup recipes, but the great thing about Chicago is that one day it’s winter and the next it’s full-blown spring: thunderstorms, warm nights and all. Last night was a particularly warm evening that was just begging for some barbecue and a leisurely dinner on the balcony. And that’s just what we did.
I always think of Passover as a week of deprival from all things tasty, but when we were planning our dinner menu, it became clear that there were still plenty of ways to prepare delicious food without the use of bread, flour, corn, beans…
Our menu was very veggie-focused with an emphasis on zucchini, asparagus and potatoes with a couple turkey burgers on the side.
Aside from the potatoes, everything was just seasoned with a little bit of salt and pepper, so we could enjoy the “grill” flavor. As for the potatoes, those are still a bit of a work in progress, but they were plenty good all the same!
The reddish color comes from quite a bit of paprika that we dumped on top that added a slightly smoky tang that we both enjoyed. We also attempted a garlic dipping sauce that failed miserably and which I will not recommend. I will, however, provide you with this so simple recipe for grilled potatoes.
Let the grilling begin! Tell us what you’ve been grilling in the comments below.
Click here to get the recipe for Easy Grilled Potatoes.