GRILLED WISCONSIN POTATO 'STEAKS'
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
Ingredients
• 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)
Preparation:
1) 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.
Variations:
• 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
www.wisconsinpotatoes.com
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