Today’s Meatless Monday recipe features one of my favorite summertime grilled side dishes. My Mom’s Italian Grilled Potatoes. When I was a kid, she used to take leftover baked potatoes (or maybe she just made extra potatoes from the get go) from Sunday dinners and use them during the week to make a quick side dish. She would slice them up, marinate them in Kraft Zesty Italian salad dressing and my dad would grill them in an aluminum pan beside the bbq chicken. In a pinch, she would sometimes just bake them in the oven.
Mom’s Italian Grilled Potatoes
4-5 baked potatoes, any type white or sweet potato (leftover or baked, cooled completely and used the next day)
Italian dressing – recipe below
Basic Italian Dressing Recipe
1/2 Cup Olive Oil
1/4 Cup Red Wine Vinegar
garlic, 1 clove, minced
1 Tbsp. Dijon Mustard
1 Tbsp. Onion Flakes
1 tsp. Red Pepper Flakes
1 tsp. Garlic Powder
2 tsp. Italian Seasoning (oregano, basil, thyme)
Mix dressing ingredients. Like the potatoes, it is best to make this ahead of time and let the flavors marinate overnight. Store the dressing in a cruet or a mason jar.
Slice potatoes. Toss with Italian dressing. Marinate a couple hours. Grill over medium high heat to warm through. I grill these on either a piece of aluminium foil or in a foil pan for easy clean up.
You can also bake these in the oven 350 degrees for 20-25 minutes to warm through.