Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Mayo Potatoes

thebtlsthebtls Posts: 2,300
edited June 2012 in EggHead Forum
This recipe can be prepared in advance of grilling and chilled in the refrigerator as much as 24 hours in advance. We chose to grill and toss them in a vegetable basket but these would be GREAT on skewers as well. This recipe was prepared in conjunction with our Grilled Pork Chops with Basil and Garlic Rub.
imageimage
Ingredients
 2 – 2 ½ Lb. Red Potatoes (organic) Medium to Small
 ¾ Cup EVOO Mayonnaise
 2 Tbls. Grey Poupon mustard
 ½ Tsp. Fresh ground Black Peppercorns
 2 Tbls. Fresh grated Parmesan Cheese

Directions
1. Wash potatoes and prick with a fork then place in microwaveable casserole dish and add water then microwave until tender
2. Quarter the potatoes after they cool and in a separate bowl mix the EVOO Mayo, the Poupon Mustard and the pepper.
3. Add the potatoes and mix well. Dump on the parmesan cheese and set aside for grilling or chill for later.
4. When ready to grill; preheat the BGE to 375-400 degrees; with grid; Dump potatoes into vegetable basket and toss continuously until heated throughout. Remove and serve.
Visit my blog, dedicated to my Big Green Egg Recipies at http://www.bigtsbge.blogspot.com You can also follow my posts on FaceBook under the name Keep On Eggin' or the link http://www.facebook.com/#!/pages/Keep-On-Eggin/198049930216241
Sign In or Register to comment.
Click here for Forum Use Guidelines.