Red Potato Medallions With Italian Herbs and Parmesan

The scent of grilled potatoes, mingled with the bright aroma of fresh herbs, instantly transports me back to my Nonna’s garden in Tuscany. Every summer, she’d fire up her ancient grill, the same one her own mother used, and create simple yet unforgettable dishes with the bounty of her garden. These potato medallions, kissed by the grill and bursting with Italian flavors, are my way of keeping that memory alive, one delicious bite at a time. They are a testament to how the freshest ingredients, prepared with love, can create culinary magic.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: 4
• Yield: Approximately 30 medallions
• Dietary Type: Vegetarian

Ingredients

• 2 lbs red potatoes, sliced 1/3 inch thick
• 1/3 cup olive oil
• 2 tablespoons Italian seasoning
• 1/3 cup fresh basil, chopped
• 1/4 cup fresh Greek oregano, chopped
• 1/4 cup fresh Italian parsley, chopped
• 1/4 cup Parmesan cheese, freshly grated
• 1/2 teaspoon sea salt
• 1/4 teaspoon fresh ground pepper

Equipment Needed

• Large mixing bowl
• Indoor grill (such as a George Foreman grill) or outdoor gas/charcoal grill
• Baking dish

Instructions

1. Begin by thoroughly washing the red potatoes. This is crucial to remove any dirt or debris.
2. Carefully slice the potatoes into medallions approximately 1/3 inch thick. Consistency in thickness is key for even cooking. Aim for uniform slices to ensure they cook at the same rate on the grill.
3. In a large mixing bowl, combine the olive oil, Italian seasoning, sea salt, and fresh ground pepper. Whisk together until well blended. This mixture will be the flavor base for the potato medallions.
4. Add the sliced potatoes to the bowl with the oil and spice mixture. Gently toss the potatoes until they are evenly coated. Ensure each slice receives a generous coating of the oil and spice mixture for optimal flavor. Allow the potatoes to rest for about 5 minutes; this short marinade will help them absorb the seasonings.
5. Preheat your indoor grill (such as a George Foreman grill) or an outdoor gas or charcoal grill to medium-high heat. If using a charcoal grill, ensure the coals are evenly distributed for consistent heat.
6. Carefully place the potato medallions onto the preheated grill. Avoid overcrowding the grill; work in batches if necessary.
7. Cook the potatoes until they are browned on one side, approximately 5-7 minutes. Then, carefully turn the potatoes using tongs and continue to cook until they are fully cooked and tender. This will take another 5-7 minutes, depending on the heat of your grill and the thickness of the potato slices. The potatoes are done when they can be easily pierced with a fork.
8. Once the potatoes are fully cooked and tender, transfer them to a baking dish. Arrange them in a single layer for even distribution.
9. While the potatoes are still hot, top them with the Parmesan cheese, fresh basil, fresh Greek oregano, and fresh Italian parsley. The heat from the potatoes will help melt the cheese slightly and release the aromatic oils from the herbs.
10. Serve the red potato medallions immediately. The fresh herbs and Parmesan cheese add a burst of flavor and visual appeal.

Expert Tips & Tricks

• For enhanced flavor, consider adding a clove of minced garlic to the olive oil and spice mixture. The garlic will infuse the potatoes with a subtle, savory note.
• If you don’t have fresh herbs on hand, you can substitute dried herbs. Use about 1 teaspoon of each dried herb in place of the fresh herbs. However, keep in mind that fresh herbs provide a brighter and more vibrant flavor.
• To prevent the potatoes from sticking to the grill, lightly oil the grill grates before placing the potatoes on them. This will also help create those beautiful grill marks.
• If you’re using a charcoal grill, consider adding some wood chips to the coals for a smoky flavor. Applewood or hickory chips pair particularly well with potatoes and herbs.
• To make this dish ahead of time, you can prepare the potato medallions up to the point of grilling. Store the tossed potatoes in the refrigerator for up to 24 hours, then grill them just before serving.

Serving & Storage Suggestions

Serve these red potato medallions as a delicious side dish to grilled meats, chicken, or fish. They also make a wonderful addition to a vegetarian meal, pairing well with grilled vegetables or a fresh salad.

For optimal flavor, serve immediately after grilling. If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days.

To reheat, place the medallions in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. You can also reheat them in a skillet over medium heat, adding a little olive oil if needed to prevent sticking. Avoid microwaving, as this can make the potatoes soggy.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	355.1 kcal	N/A
Calories from Fat	182 g	51%
Total Fat	20.2 g	31%
Saturated Fat	3.7 g	18%
Cholesterol	5.5 mg	1%
Sodium	402.7 mg	16%
Total Carbohydrate	37.5 g	12%
Dietary Fiber	4.6 g	18%
Sugars	2.4 g	N/A
Protein	7 g	14%

Variations & Substitutions

• Vegan Version: Omit the Parmesan cheese or substitute it with a vegan Parmesan alternative.
• Spicy Kick: Add a pinch of red pepper flakes to the olive oil and spice mixture for a touch of heat.
• Lemon-Herb Variation: Add the zest of one lemon and a tablespoon of lemon juice to the olive oil and spice mixture for a bright, citrusy flavor.
• Rosemary and Garlic: Substitute the Italian seasoning with 2 teaspoons of chopped fresh rosemary and 2 cloves of minced garlic.
• Sweet Potato Variation: Substitute red potatoes with sweet potatoes for a sweeter, richer flavor profile.

FAQs (Frequently Asked Questions)

Q: Can I use any type of potato for this recipe?
A: While red potatoes are recommended for their firm texture and slightly sweet flavor, you can use other types of potatoes, such as Yukon Gold or fingerling potatoes. Adjust cooking time as needed, depending on the type and thickness of the potato.

Q: Can I use dried herbs instead of fresh herbs?
A: Yes, you can substitute dried herbs for fresh herbs. Use about 1 teaspoon of each dried herb for every tablespoon of fresh herbs. However, fresh herbs will provide a more vibrant and flavorful dish.

Q: How do I prevent the potatoes from sticking to the grill?
A: Make sure your grill is clean and lightly oiled before placing the potatoes on it. You can also toss the potatoes with a little extra olive oil to help prevent sticking.

Q: Can I bake these potatoes in the oven instead of grilling them?
A: Yes, you can bake the potatoes in a preheated oven at 400°F (200°C) for about 20-25 minutes, or until they are tender and slightly browned. Toss them halfway through for even cooking.

Q: Can I add other vegetables to this dish?
A: Absolutely! Feel free to add other vegetables such as bell peppers, onions, or zucchini to the grill along with the potatoes. Adjust cooking time as needed, depending on the type and size of the vegetables.

Final Thoughts

These Red Potato Medallions with Italian Herbs and Parmesan are more than just a side dish; they are a celebration of simple, fresh ingredients and the joy of cooking. I encourage you to try this recipe and experience the magic of these flavors for yourself. Don’t be afraid to experiment with different herbs and spices to create your own unique version. And most importantly, share your culinary creations with loved ones and create memories that will last a lifetime. Buon appetito!