Photo: Kana Okada; Styling: Sara Quessenberry
Yield
Makes 4 servings

How to Make It

Heat grill to medium.

Toss the potatoes, onion, and 2 tablespoons of the oil in a bowl. Arrange in a single layer on the grill. Grill the potatoes and onion, turning frequently, until they are tender and slightly charred, about 15 minutes.

Transfer to a bowl. Add the parsley, vinegar, the remaining 2 tablespoons of oil, 1 1/4 teaspoons salt, and 1/4 teaspoon pepper and toss to coat.

Serve warm or at room temperature.

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