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By Root 621 0

to play with that notion a little bit and use it to spice up a side dish and these steak fries certainly fit the bill. While the actual recipe for Old Bay is a carefully guarded secret, this homemade spice mixture has all of those favorite flavors: celery, mustard, bay leaf, and ginger. Serve these with Grilled Lobster Rolls with Lemon–Black Pepper Mayonnaise or Perfectly Grilled Whole Lobsters.

Serves 4

1 tablespoon ground bay leaves

2½ teaspoons celery salt

1½ teaspoons dry mustard

1 teaspoon sweet Spanish paprika

1 teaspoon ground black pepper

½ teaspoon ground white pepper

½ teaspoon ground nutmeg

½ teaspoon ground cloves

¼ teaspoon ground allspice

¼ teaspoon ground ginger

¼ teaspoon crushed red chile flakes

¼ teaspoon ground cardamom

6 Idaho potatoes, scrubbed

Kosher salt

½ cup canola oil

Chopped fresh chives, for garnish (optional)

Fresh flat-leaf parsley leaves, for garnish (optional)

Combine the bay, celery salt, mustard, paprika, black and white peppers, nutmeg, cloves, allspice, ginger, chile flakes, and cardamom in a small bowl.

Put the potatoes in a pot of salted cold water, and bring to a boil. Reduce the heat and simmer until the potatoes are tender, but still firm, about 10 minutes. Drain and let cool before cutting each potato lengthwise into 8 thick slices or spears.

Heat your grill to high.

Brush the potatoes with the oil and season with the spice rub. Grill until golden brown on both sides and cooked through, 3 to 5 minutes. Serve sprinkled with chives and parsley, if desired.

Grilled New Potatoes and Zucchini with Radicchio, Goat Cheese, and Aged Sherry Vinaigrette

This colorful side dish hits all the right notes. The combination of tender new potatoes; mild zucchini; crisp, slightly bitter radicchio; and creamy, tangy goat cheese leaves nothing to be desired. Aged sherry vinegar has the depth of balsamic with just a little less sweetness. Sharp Dijon pulls together with the sherry and chopped shallot to make a bright, flavorful vinaigrette to bind all of the dish’s elements together.

Serves 4 to 6

2½ pounds new red potatoes, scrubbed

Kosher salt

2 medium zucchini, scrubbed

1¼ cups olive oil

Freshly ground black pepper

½ cup aged sherry vinegar

2 teaspoons honey

1 small shallot, finely chopped

1 tablespoon Dijon mustard

2 medium heads of radicchio, coarsely chopped

6 ounces fresh goat cheese, crumbled

3 tablespoons finely chopped fresh chives

Put the potatoes in a pot of salted cold water and bring to a boil. Reduce the heat and simmer until the potatoes are tender, but still firm, about 8 minutes. Drain and let cool slightly.

Heat your grill to high.

Cut the potatoes and zucchini into ¼-inch-thick slices. Brush them on all sides with ½ cup of the oil and season with salt and pepper. Grill the potatoes and zucchini until golden brown and just cooked through, about 2 minutes per side for the potatoes and 3 minutes per side for the zucchini.

While the potatoes and zucchini are grilling, whisk together the vinegar, honey, shallot, and mustard in a medium bowl until combined. Slowly whisk in the remaining ¾ cup olive oil until emulsified. Season with salt and pepper.

Put the potatoes, zucchini, and radicchio in a bowl and gently toss with half of the vinaigrette. Season with salt and pepper. Transfer the potato mixture to a platter and top with the goat cheese. Drizzle with more of the dressing and sprinkle with the chopped chives.

Grilled Potatoes with Spicy Tomato Mayonnaise

Patatas bravas are found in just about every tapas bar in Spain and with good reason: they are addictively good. In the classic version, the potatoes are fried and served with a spicy tomato-garlic–based mayonnaise, but seeing as I have to find a way to get almost everything on the grill, I tried grilling the potatoes and the tomatoes for the aioli, and the results were fantastic. I also added my own touch in the form of smoky chipotle chiles, which are definitely not used in Spanish cuisine.

Serves 4

5 large red or yellow potatoes, scrubbed

Kosher salt

2 plum tomatoes