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1. Place potatoes and salt in a deep, large, heavy cast iron skillet in which they fit comfortably. (Pan should be as deep as the potatoes are wide and there should be room for them to roll around when pan is shaken.) Pour in enough water to cover potatoes. Bring to boiling over hot coals or high heat (adjust heat if using gas grill so water is at a steady boil) and cook, shaking the pan every few minutes, until water is almost evaporated and potatoes look ashy, about 35 minutes.
2. Move skillet to cooler part of grill or reduce heat and cook just until water is evaporated, about 2 to 3 minutes. Remove pan from heat. Cover with a clean damp kitchen towel. Let sit for 10 to 15 minutes. Dust with chili powder and brush with Cilantro Pesto. Serve right from the pan. Makes 6 servings.
1. Pour 1 cup extra virgin olive oil into blender. Add 1 cup packed; coarsely chopped fresh cilantro, 1 cup packed fresh flat-leaf parsley, 1/4 cup marcona almonds or blanched almonds and 2 teaspoons white wine vinegar. Blend until herbs are finely chopped and mixture is fairly smooth. Season to taste with salt and pepper. Scrape into a storage container and press a piece of plastic wrap to the surface to prevent pesto from turning dark. Store up to 5 days in the refrigerator. Bring to room temperature to serve. Makes 12 (2 Tbsp.) servings.