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Grilled Potato Volcano




Source of Recipe


Discovery Channel


List of Ingredients




6 large baking potatoes
1 cup vinaigrette salad dressing (your favorite brand or mix)
Roc Doc Rub, to taste
1 oz. balsamic vinegar syrup
1 oz. oil (olive or seasoned corn oil)
2 cups Pico Relish (see below)


Recipe



Cut the unpeeled potatoes, lengthwise, into 1/8 inch slices. Rinse the slices in cold water to remove excess starch.

Blanch potatoes in salted boiling water for several minutes until soft, but firm.

Remove potatoes from water and drain until dry. Place the potatoes into a casserole dish or mixing bowl. Add the salad dressing and evenly coat potatoes. Let the potatoes marinate for several minutes before grilling.

In a saucepan, simmer the balsamic vinegar until it is reduced to a syrupy consistency. While vinegar is simmering, lightly sprinkle the potato slices on both sides with the Roc Doc Rub and place the slices on a hot grill.

Cook the slices quickly until grill-marked, rotating the slices 90 degrees to make and "X" grill mark. Turn the slices over and repeat this step.

On a serving platter, stack the grilled potato slices on top of each other in a circular shingled fashion, around and around, until they are stacked high and resemble a volcano.

Scatter the pico relish on top of the volcano and drizzle with balsamic syrup and oil.

Baby Pico Relish
2 1/2 pounds tomatoes, diced 1/4 inch
3/4 pound white onions, diced 1/4 inch
1/8 cup jalapeno peppers, minced
1/2 cup cilantro, chopped very fine
1 oz. lime juice, fresh squeezed
1/2 tbsp. salt
1/2 tbsp. sugar

Mix all ingredients well and refrigerate for several hours to marry flavors.

Roc Doc Rub
1 cup salt
2 cups fresh ground black pepper
2 cups Old Bay Seasoning
2 cups granulated garlic
1 cup Worcestershire powder
1 cup chipotle chile powder

Blend all ingredients well. Sift 3 times through rotary flour sifter. Store in an airtight container.

— Recipe demonstrated by Home Matters guest Chef Michael Thomson of Michael's Restaurant in Fort Worth, Texas.