Amongst the labyrinth of the ‘streets’ of Mykonos, Greece; there is this new grill house called Namma Grill. I read about them on my flight from Barcelona to Athens and I totally was one of those people who rip out pages of public magazines – I had to remember it.
Namma Grill’s cuisine is extremely simple, yet extremely amazing. At Namma Grill, most dishes are served on skewers cooked over an open flame – including the most simple, most delicious grilled potatoes.
I’ve been back from Greece now for nearly two months but I can’t get these things out of my mind. They are hearty yet fresh, they are simple but they will change your life (I’m not dramatic, am I?)
I’ve coined the phrase Namma potatoes i.e. ‘I made Namma potatoes last night’ (cue the ‘ooohhhs’ and ‘aahhhs’) – everyone knows what I mean. Here is my take and the recipe below.
The spuds. I used Red Rose.
Slice them in half and par- boil. That means to boil them to just almost done. I test them by inserting a knife in them and depending upon how much they give, I know how done they are.
You want them to be cooked but not falling apart – otherwise you are going to have a big mess on the grill i.e. if they are too soft they will just crumble as you try to flip them.
My herbs and aromatics. Honestly, I think Namma Grill just sprinkles them with a bit of parsley, salt and pepper and finishing oil.
I chose to do it a bit different and so can you. Choose anything you have around – it will work out perfect, I promise!
My bowl of herb oil. Infusing.
The spuds, hot off the grill.
A closer look.
These were so good and they are beyond simple.
The whole group! I hope you get to make these soon, they are so simple and so great tasting. Enjoy!
6 medium size potatoes (white rose or red rose)
3 tablespoons chives or scallions (finely chopped)
2 garlic cloves, minced
1 teaspoon fresh basil, chiffonade
¼ cup olive oil or olive oil blend
Pinch of crushed red pepper
Salt and Pepper, to taste
Slice potatoes in half and par boil on high heat. To make the herbed oil, add all of the ingredients to a small bowl and mix, let rest so the herbs can infuse the oil. Once the potatoes are semi- soft, take them off the heat, drain the water and leave them resting in the pot while lighting the grill. Drizzle a little bit of oil over the top of them so they don’t stick on the grill. Place them cut side down on the grill on medium-high heat for 5 minutes or until they have grill marks. Flip them over and grill them for another 5 minutes.
Remove from grill onto serving plate and spoon herb oil over the potatoes. Serve immediately.00