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Gourmet Grilled Potatoes

Published in Weekly Recipes


Recipe by Heather King, SLC Lunches


2 garlic cloves, minced

1/2 tsp. sea salt

2 tsp. red wine vinegar

1/3 cup EVOO

1 Tbsp. lemon juice

¼ tsp. fresh rosemary, chopped

1 tsp. Dijon mustard

1 tsp. sweet paprika

6-8 Mountain Rose potatoes


Bring a pot filled with salted water to a boil. Parboil the potatoes for about 5 minutes. Drain.

While the potatoes are boiling, add the following ingredients to a large glass bowl (large enough to hold the potatoes). Mince the garlic. Add salt and stir in the mustard. Whisk in the olive oil, lemon juice, vinegar, paprika and rosemary to make a vinaigrette. Set aside.

While the potatoes are still warm, cut them into fourths or bite-size pieces. Add to the bowl with the vinaigrette and coat the potatoes. Cover and let stand at room temperature for 30 minutes.

Prepare grill for medium-hot direct cooking.

Place the potatoes in a grill basket or place on directly on oiled grill. Turn once, cooking 5-10 minutes per side until tender and nicely browned. Serve hot.


Anaheim Pepper Creamy Potato Soup

Published in Weekly Recipes

Anaheim Pepper Creamy Potato Soup

Prep Time: 10 min Cook Time: 20 min Serves: 2-3 (can be easily doubled)


  • 1 Cup Greek Yogurt, Like Chobani
  • 2 Cans Diced New Potatoes, drained
  • 3 Cloves of Garlic, minced
  • ½ Cup of Onion, diced
  • 1 Anaheim Pepper, chopped
  • ½ lb bacon or turkey bacon, cut into cubes while still raw
  • 1 Cup of Corn
  • 1 Cup Milk
  • 1 Tsp Brown Sugar
  • Dash of Cayenne Pepper
  • Black Pepper to Taste


  • In a food processor combine the Greek yogurt and one can of potatoes until smooth. Set aside.
  • In a skillet combine the garlic, onion, Anaheim pepper, bacon, brown sugar, cayenne pepper, and black pepper. Cook over medium heat until bacon begins to crisp.
  • In a medium kettle combine the potato cream mixture, bacon mixture, the additional can of potatoes, and milk. Cook over low/medium heat, stirring frequently.

Mashed New Potatoes with Fresh Mint

Published in Weekly Recipes

Mashed New Potatoes with Fresh Mint

Featured on foodnetwork.com


Prep time: 10 min.; Cook time: 20 min; Total time: 30 min.fo1d18 mashedpotatoes_lg


★       2 pounds red new potatoes, scrubbed

★       1/4 cup chopped fresh mint leaves

★       1/2 cup (1 stick) unsalted butter, cut in chunks

★       2 tablespoons extra-virgin olive oil

★       Kosher salt and freshly ground black pepper    


Bring a large pot of salted water to a boil. Add the potatoes and cook, uncovered, for about 20 minutes, until the potatoes are fork tender. Drain the potatoes and put them in a mixing bowl while they are still nice and hot. Add the chopped mint and mash so the potatoes are chunky and green in spots. Fold in the butter and stir everything together so the butter melts. Drizzle with the olive oil and season with a healthy amount of salt and pepper.