PARTNER POST: Dive into the 120 days of summer with Santa Rita wines that pair perfectly with the foods of the season, straight off the grill.
When it is too hot to cook, grill an entire meal outdoors, event the sides. Check out this recipe for spiced grilled hasselback potatoes.
Summer is here, and we are in full grilling mode. It gets quite hot here in the summer, and any time I can get out of the kitchen I’ll take it.
And nothing goes better with sun and food than a delicious crisp white wine like Santa Rita’s 120 Sauvignon Blanc. Founded in 1880 by Domingo Fernandez, Santa Rita is one of Chile’s premier wine estates. The 120 Sauvignon Blanc is crisp, with a definite citrus note, perfect for summer sipping. Heat or no heat, Ian is a red drinker, and he loved the 120 Hero’s Salute Red Blend.
When it’s nearly 100 degrees outside, my oven is not going on.
These grilled hasselback potatoes are the perfect side to whatever is on your grill, and they are as easy as they are delicious.
I prefer to use yukon gold potatoes, not just for their taste, but because they are the perfect size. Not too big, and not too small. Thinly slice the potatoes, stopping before you cut them all the way through. Microwave the potatoes for about 5 minutes to reduce grilling time. Place potatoes in foil, drizzle with herbed melted butter, wrap tightly and toss them on the grill with the rest of your meal.
Then, have a glass of wine while you wait 30-40 minutes for your potatoes to cook. This may be my favorite part of grill season.
For more grilling inspiration with Santa Rita, check out this grilled Chilean chicken and pebre sauce.
- 4 medium sized yukon gold potatoes
- 4 Tbsp butter, melted
- 2 tsp herb/spice blend (I used Badia Complete Spice Blend
- prepare grill
- thinly slice potatoes, stopping just before you slice all the way through
- microwave potatoes for 5 minutes
- combine spice/herbs with the melted butter
- place each potato on a square of foil
- drizzled with the herbed butter, and roll tightly
- place potateo on a hot grill - cook using indirect heat
- grill 30 - 40 minutes
- serve hot