GRILLED POTATOES WITH CHIPOTLE YOGURT

Grilled Potatoes with Chipotle Yogurt image

Provided by Geoffrey Zakarian

Time 1h25m

Yield 4 servings

Number Of Ingredients 12

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1 cup full-fat Greek yogurt
1/4 cup fresh cilantro, minced, plus additional for garnish
1/4 cup fresh mint, minced
Juice of 1 lime
1/2 chipotle pepper in adobo, minced
Kosher salt
2 pounds small mixed baby potatoes
10 sprigs fresh thyme
1 head garlic, broken up into cloves with skins on
1/2 cup kosher salt, plus more as needed
16 to 20 bay leaves, optional
1/2 cup extra-virgin olive oil

Steps:

For the chipotle yogurt sauce: Combine the yogurt, cilantro, mint, lime juice and chipotle in a medium bowl and season with salt. Mix until well blended. Place in fridge until ready to use.
For the potatoes: Combine the potatoes, thyme and garlic in a large pot with water covering the potatoes by 2 inches. Season the water with 1/2 cup kosher salt. Bring the potatoes to a simmer and cook until just tender, 5 to 8 minutes. Drain and allow to cool to room temperature.
Preheat the grill to medium-high. Thread the potatoes on skewers with a bay leaf at each end, if using. Drizzle with the extra-virgin olive oil and sprinkle with salt. Grill the potatoes until charred on both sides, about 2 minutes per side. Serve with the chipotle sauce and garnish with additional cilantro.