This dish combines savory and sweet elements that result in a dish both rich and soul nourishing. Chiles would be a great addition to this recipe for those who like a bit of spice.
Note: You will need three pieces of aluminum foil for the recipe, two of equal size to create a sealed package and one larger one to wrap the package. Below are instructions for cooking on the grill or in the oven. Cooking time will vary slightly depending on the size of the potatoes.
2 lbs baby potatoes, cut in half lengthwise
¼ cup chopped dark chocolate or chocolate chips
2 tablespoons coffee grinds
1 ½ tablespoons olive oil
Sea salt to taste
1. On one piece of aluminum foil, place potatoes in one even layer.
2. Over potatoes, sprinkle chocolate, coffee, olive oil and salt, distributing evenly.
3. Cover potatoes with second piece of foil. Press edges of both pieces of foil together on all sides; fold edges to create a sealed package. Wrap the entire package with the third piece of foil to secure liquids.
4. On grill: Place foil package directly on the coolest part of the grill. Cook, flipping halfway through, about 20 minutes.
In oven: Preheat oven to 425 degrees. Place foil packet in center of oven; cook until fork tender, about 30 minutes.
Yield: Serves 4-6 as a side dish
The richness of this dish will pair well with the bright fruit of a young Rioja, but also do quite well with the elements of spice and berries that are common to Crianzas and Reservas.