Until I moved to Chicago, St. Patrick’s Day wasn’t a big event for me. That first year, I was stunned by the site of what locals took for granted: a boat slowly traveling the Chicago River depositing a rich green dye into the water. It was amazing to see the water turn emerald.
Thereafter I understood: St. Patrick’s Day is taken seriously in Chicago. And it’s a great excuse for an all-day party in cold and dreary March.
Since then, I’ve created various recipes for getting in the mood, including a flank steak marinated in Guinness. But this year, I decided to focus on that other staple of the Irish diet, the potato. And in honor of Chicago, I made it a “green” potato recipe.
I make these potatoes at home all year. It is one of those simple recipes everyone asks for and can be cooked on the grill or in the oven. On a grill, put the potatoes directly onto the cooking grates over indirect heat (I use the warming rack on my grill). To make the potatoes in the oven, set the potatoes on a rack set over a baking sheet. That way hot air circulates around the potatoes, crisping them perfectly.