Smoked Potatoes and Sweet Onions with Caraway Butter Sauce is an interesting side dish that allows you to bring in smoked flavor to your barbecue without smoking your entree.
Smoked Potatoes and Sweet Onions with Caraway Butter Sauce
(Adapted from recipe courtesy of Bon Appetit, July 2016)
2 small Yukon Gold potatoes
1 Tbsp extra-virgin olive oil
12 oz. Cipolline onions, unpeeled
6 Tbsp unsalted butter
1 Tbsp caraway seeds
1 1/2 Tbsp fresh lemon juice
2 scallion, thinly sliced
Freshly ground black peppers
Prepare gas grill for medium-high, indirect heat. Place smoker box with soaked wood chips over the lone lit burner.
Toss potatoes and onions in oil in a large bowl and season with salt and pepper. Arrange potatoes and onions on the grates above the unlit portion of the grill. Smoke potatoes and onions, turning occasionally, until tender, 45 to 60 minutes. The onions may be done sooner than the potatoes. If so, remove them to a covered bowl and keep warming oven.
While the potatoes and onions are smoking, prepare the sauce by cooking the butter in a small saucepan over medium heat, swirling occasionally until it is beginning to brown and smell nutty, about 4 minutes. Add the caraway seeds; let cool slightly, then stir in lemon juice. Season with salt and pepper.
Arrange smoked potatoes and onions on a platter and drizzle with the Caraway Butter Sauce. Top with scallions.