The Pioneer Woman Tasty Kitchen
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Grilled Potatoes and Mushrooms with Lemon, Feta and Dill

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Level: Easy

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Description

A mouthful of a recipe but a fairly simple concept. Potatoes and mushrooms are soaked in a lemony sauce then grilled until they’re crazy tender and juicy. Topped with fresh dill and feta, this is the potato salad of the future.

Ingredients

  • 1-½ pound Baby Red Skin Potatoes
  • 2  Shallots
  • 8 ounces, weight Whole Fresh Mushrooms
  • 3 Tablespoons Olive Oil
  • 1  Lemon, Juiced
  • 1 teaspoon Kosher Salt
  • ½ teaspoons Oregano
  • ½ teaspoons Black Pepper
  • 3 ounces, weight Feta Cheese, Crumbled
  • 5 sprigs Fresh Dill, Or As Desired

Preparation

Heat the grill to about 425 F.

Cut the potatoes into uniform bite sized pieces. Peel and quarter the shallots.

In a large bowl combine potatoes, whole mushrooms and shallots. In a shallow dish or measuring cup whisk together olive oil, lemon juice, salt, oregano, and black pepper.

Pour the oil mixture over the potatoes and toss to combine. Transfer the potatoes to a vegetable basket or grilling tray and place over direct heat on the grill. I tried to keep my grill between 400 and 425 F. Cover and allow vegetables to cook for 8 minutes. Toss the mixture so the opposite side is showing then cover and grill and cook for another 8-12 minutes or until potatoes are tender. As you can see, a few of mine that were directly over the burner got a little charred, while some that were not over the direct heat needed to be cooked longer. Just move the basket to indirect heat, extend the cooking time, or turn the heat down if you see things are charring too quickly.

Remove the potato mixture to a plate and sprinkle with feta and fresh dill. Finish with a final squeeze of lemon if desired.

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