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Potatoes, Rice, Pasta, etc.Potato Recipes pg 1 >  Grilled Wisconsin Potato 'Steaks'



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Look for the Wisconsin Russet Goldrush variety, and try one of the Variations to make this an all-summer-long favorite!
Yield: 4 side dish servings

• 4 medium Wisconsin Russet potatoes, washed
• To taste Salt, pepper (see Variations, below)
• As needed Olive oil (see Variations)
• To taste Assorted fresh herbs, chopped OR dried herbs (see Variations)

Preheat grill.

2) Slice Wisconsin potatoes lengthwise into ¾-inch-thick “steaks”

3) Place Wisconsin potato “steaks” in medium bowl; drizzle with olive oil.

4) Sprinkle with salt, pepper and desired herbs. Mix lightly to spread seasonings throughout.

5) Place Wisconsin potato “steaks” on hot grill, and cook for 2-1/2 minutes per side.

6) Brush with the oil and seasonings remaining in bowl, if desired, to keep “steaks” from sticking.

7) Remove from grill; serve with other grilled vegetables, chicken, turkey tenderloins or burgers.

• For the olive oil, try herb-infused olive oils or a combination of melted butter and olive oil
• For salt and pepper, try Kosher or sea salt; garlic, onion or seasoned salt; or cracked black, pink or red peppercorns
• For fresh herbs, try chopped fresh Italian flat parsley, Greek oregano or sweet basil; whole marjoram leaves, thyme or rosemary sprigs, or any combination.
• For dried herbs, use the same varieties as for fresh herbs; crush them first to release the oils, and use 1/3 as much as you would fresh herbs

Wisconsin Potato & Vegetable Growers Association


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