Grilled Smashed Potatoes with Toasted Cumin Vinaigrette

1. 1

   Put the cumin in a small skillet over low heat and toast, stirring frequently, until fragrant but not dark, 2 minutes.

2. 2

   Remove to a bowl, add the olive oil, vinegar and salt and pepper and whisk to combine.

3. 3

   Let sit at room temperature to allow the flavors to meld.

4. 4

   Put the potatoes in a pot, cover with cold water, add 1 tablespoon of salt, bring to a boil and cook until a paring knife inserted meets with some resistance, about 8 minutes.

5. 5

   Drain and transfer to a bowl.

6. 6

   Heat a charcoal or gas grill to high.

7. 7

   Using a potato masher, smash the potatoes, leaving them very chunky, and toss with the canola oil and some salt and pepper.

8. 8

   Put the potatoes in a grill basket and grill, covered, tossing occasionally, until slightly charred and crisp in spots, about 6 minutes.

9. 9

   Remove to a bowl and toss with the vinaigrette.

10. 10

    Taste, season as necessary and toss again with the chopped parsley.

* Per serving · 4 servings · Values may vary.

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