This is another Bobby Flay recipe. The original is here.
2 Tbsp Ground Cumin
1/4 Cup Extra Virgin Olive Oil
3 Tbsp White Wine Vinegar
Salt
Pepper
Potatoes (about 1/2 of a bag)
Canola Oil
Toast the cumin in a small, nonstick pan over low heat. Do not walk away from this, as the cumin will quickly go from aromatic to completely burnt. Stir constantly. Once you begin to smell the cumin, pull it off of the heat and dump it into a bowl.
In the same bowl, add the olive oil and white wine vinegar. Stir this up and let it blend together.
Note: A nice addition to this could be a little bit of minced garlic and/or some finely chopped cilantro.
Wash the potatoes, remove any eyes, place in a pot and cover with cold water. If any of the potatoes are considerable larger than the others, chop them in 1/2 to approx the same size as the others. Salt the water and bring it to a boil. Let the potatoes boil for 8 minutes.
Pull the potatoes out of the water, place in a large bowl and use a smasher to partially smash them. You want the skin broken, but you don’t want the potatoes falling apart.
Coat the potatoes lightly with canola oil and salt and pepper them.
Pre-heat the grill to high heat. I like to use a grill basket. Make sure the surface is nice and hot (the potatoes should sizzle when first placed in the basket).
Let a nice dark crust develop on the potatoes before you turn them. Continue to grill them until all sides have a crust formed. Close the lid and continue to bake these until the potatoes are soft enough to serve.
Put the potatoes and all of the cripsins into a bowl, break them open slightly, and pour about 2/3s of of vinegrette over the potatoes. Save the rest of the vinaigrette for the table.
