Trisha Yearwood's Grilled Potato Bites | Trisha's Southern Kitchen | Food Network

Trisha gives her charred potatoes an unexpected dash of flavor with a peppery watercress drizzle!
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Country star Trisha Yearwood shows off her Southern hospitality as she puts together meals with friends and family. Whether it's for a family reunion or a party for her band-mate, her easy recipes always have a story to tell.

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Grilled Potato Bites
RECIPE COURTESY OF TRISHA YEARWOOD
Level: Easy
Total: 35 min
Active: 25 min
Yield: 4 to 6 servings

Ingredients

1 1/2 pounds fingerling potatoes
Kosher salt and freshly cracked black pepper
4 cups baby watercress
2 tablespoons apple cider vinegar
1 tablespoon honey
1 tablespoon Dijon mustard
1/4 teaspoon paprika
1/4 cup plus 3 tablespoons extra-virgin olive oil

Directions

Add the potatoes to a large saucepan or Dutch oven, then cover with cold water and sprinkle with 2 tablespoons kosher salt. Place over medium-high heat and bring to a boil, then reduce to a simmer. Cook until the potatoes are tender, 6 to 7 minutes.

Meanwhile, add the watercress, vinegar, honey, mustard, paprika and 1/4 cup olive oil to the bowl of a food processor or mini chop. Process until very finely chopped. Set aside.

Preheat a grill or grill pan to medium-high heat.

Drain the potatoes and run cold water over them to cool. Slice in half lengthwise and place in a large bowl. Drizzle the potatoes with the remaining 3 tablespoons oil and sprinkle with 1/2 teaspoon each of salt and pepper.

Add the potatoes, cut-side down, to the grill and cook until the potatoes are slightly charred and have grill marks, 2 to 3 minutes per side. Place cut-side up on a serving platter. Spoon about 1/2 teaspoon of the watercress mixture on each potato. Serve warm or at room temperature.

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Trisha Yearwood's Grilled Potato Bites | Trisha's Southern Kitchen | Food Network
https://www.youtube.com/watch?v=mtekgsfB4UI