As grilling season ramps up it’s good to have an arsenal of go-to side recipes, including this Blackberry Balsamic Jo Jo Idaho Potatoes with Goat Cheese. Decadent and rich, but quick to grill up and garnish – these Jo Jos are crispy on the outside yet still soft and flakey on the inside thanks to some time in the fridge to dry out a bit. Crispy/creamy taters, blackberries, balsamic, mint, goat cheese – this side hits just right.
- Fill a stock pot with water
- Cut potatoes into wedges (skin on) and place into a water bath to avoid oxidation
- Once all your wedges are made drop into stock pot and bring to a boil
- Allow your wedges to boil until tender (about ten minutes) or so. *You want to find the perfect moment tender enough the starches from the potatoes are pulled to the surface but not too tender where the wedges break apart
- Carefully discard the wedges from the water with a slotted spoon or small racket and place onto a rack in a sheet tray or if you don’t have a rack place on a sheet tray and paper towels. Place into your refrigerator uncovered to dry out overnight
- Now that your wedges are dry preheat your Traeger/Grill to 425 degrees
- Toss wedges in a mixing bowl and with oil and Spiceology’s Blackberry Balsamic blend. Place back onto sheet tray
- While the Traeger/Grill is preheating take a sauce pan and place all of your ingredients for glaze to a simmer and reduce to ½ – ⅓ C.
- Strain through a sieve and place into the fridge to cool. *Use solids to create a “jam” for later use
- Now that your Traeger/Grill is to temperature, place your wedges in the sheet tray into the oven and roast for 20-25 minutes (or until crispy) turning the wedges 2-3 times throughout roasting so they crisp on all sides
- Remove from the oven once crispy, plate wedges and drizzle glaze over the wedges. Garnish crumbled goat cheese, blackberries, crushed cashews. Serve immediately
Optional: If you have a fryer disregard the oven roasting method and season wedges with Blackberry Balsamic blend after frying