American · side
Grilled Potatoes
Grilled Potatoes reads allium 5.8, richness 5.5 and salinity 3.6 on Palate's 0–10 flavor X-ray — a American side, about 40 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 3.8 / 10
- Sweet & Fruity — 0.9 / 10
- Sour & Bright — 0.0 / 10
- Bitter & Earthy — 2.3 / 10
- Rich & Fat — 6.0 / 10
- Aromatic & Spice — 6.2 / 10
The measured notes (of 18)
Allium 5.8 · Richness 5.5 · Salinity 3.6 · Herbaceous 2.1 · Earthy 1.9 · Warm Spice 1.9 · Bitterness 1.7 · Umami 1.7 · Nutty 1.6 · Heat 1.0 · Floral 0.9 · Sweetness 0.7 · Fruity 0.7
What's in it (6)
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1/2 teaspoon dried basil
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 3 medium baking potatoes, peeled and cut into 1-inch cubes
Time & effort: about 40 min (15 min active) · effort: medium
Nutrition (per 100 g, engine-estimated): 93.2 kcal, 2.6 g protein, 0.1 g fat, 21 g carbs
Dietary: Vegan — engine-derived; double-check anything allergy-critical.
How it's cooked (2 steps)
- In a large bowl, combine the first five ingredients. Add potatoes; toss to coat. Spoon onto a greased double thickness of heavy-duty foil (about 18 in. square).
- Fold foil around potato mixture and seal tightly. Grill, covered, over medium heat for 30-35 minutes or until potatoes are tender, turning once. Open foil carefully to allow steam to escape.
Dishes with a similar flavor shape
- Soparnik (Chard Pastry Baked Under Embers) — Croatian
- Bean-Filled Bread (Lobiani) — Georgian
- Frijoles de Olla — Mexican
- Tortilla Argentina (Potato Omelette) — Argentine
- Arroz com Feijao — Brazilian
Keep reading: what allium, richness, salinity mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.