My apartment complex owners used to be totally cool with everyone having a grill on their patio. And some people actually used them out there. And for forty years, the place didn't catch fire. Now we have a new owner. And this owner is convinced, absolutely CONVINCED, that if you even have a grill stored on your patio, not in use, mind you, just stored, it is a fire hazard. So now my grill lives in my living room. Seriously. How did we ever take care of ourselves before lawyers and insurance companies and everyone else told us what to do? It boggles the mind. But the whole point is that in the middle of the summer, I can no longer grill, barbecue, smoke, etc. any item. For any reason. So I am forced to use my little indoors stovetop smoker to make delicious smoked dishes. Although now that I think about it, my complex would probably ban those, too. If they knew I was doing it. Ah well, these potatoes were worth it.
Smoked Potatoes and Cipolline Onions with Caraway Butter Sauce
From Bon Appétit magazine, July 2016
1½ pounds small Yukon Gold or fingerling potatoes
8 ounces cipolline onions or other small onions, unpeeled
2 teaspoons olive oil
Kosher salt and freshly ground black pepper
4 tablespoons unsalted butter
1 teaspoon caraway seeds
1 tablespoon fresh lemon juice
Kosher salt, freshly ground pepper
2 scallions, thinly sliced
2 teaspoons olive oil
Kosher salt and freshly ground black pepper
4 tablespoons unsalted butter
1 teaspoon caraway seeds
1 tablespoon fresh lemon juice
Kosher salt, freshly ground pepper
2 scallions, thinly sliced
Prepare a grill for medium-high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Scatter a handful of wood chips over coals if using a charcoal grill, or place in a smoker box and place over direct heat if using a gas grill.
Toss potatoes, onions, and oil in a medium bowl; season with salt and pepper. Arrange potatoes and onions over indirect heat and close grill lid, positioning top vent directly above potatoes and onions, if possible. Smoke potatoes and onions, turning occasionally, until fork tender, 30 to 45 minutes for onions, 45 to 60 minutes for potatoes. Transfer to a platter and let cool slightly. Tear all or some of the potatoes open, if desired.
When onions and potatoes are almost done, cook butter in a small saucepan over medium heat, swirling occasionally, until it is browned and smells nutty (be careful not to let it burn), about 4 minutes. Add caraway seeds; let cool lightly, then stir in lemon juice. Season sauce with salt and pepper. Arrange smoked potatoes and onions on a platter and drizzle with caraway butter sauce. Top with scallions.
Makes 4 servings
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