Photo: Johnny Autry; Styling: Cindy Barr
Hands-on Time
25 Mins
Total Time
55 Mins
Yield
Serves 6 (serving size: 1 1/3 cups)

To save time, you could also cook the pumpkin seeds in a skillet directly on the grill.

How to Make It

Step 1

Prepare grill for indirect grilling, heating one side to medium-high and leaving one side with no heat.

Step 2

Peel potatoes, and cut lengthwise into 1/2-inch-thick slices. Combine potatoes, 1 tablespoon oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper; toss.

Step 3

Place potatoes on grill rack over unheated side; close lid. Cook 12 minutes on each side or until tender. Move potatoes to heated side; grill 2 minutes on each side or until charred.

Step 4

Combine 1/4 cup oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, juice, and next 4 ingredients (through jalapeño) in a large bowl. Slice potato slices into strips. Add potatoes, cabbage, and remaining ingredients to bowl; toss.

Ratings & Reviews