Trisha Yearwood's Grilled Potato Bites | Trisha's Southern Kitchen

Trisha gives her charred potatoes an unexpected dash of flavor with a peppery watercress drizzle! Subscribe to #discoveryplus to stream more of Trisha's #SouthernKitchen: http://discoverypl.us/2NeKVgd. Get the recipe ▶ https://foodtv.com/32BBf46 Subscribe to Food Network ▶ http://foodtv.com/YouTube Country star Trisha Yearwood shows off her Southern hospitality as she puts together meals with friends and family. Whether it's for a family reunion or a party for her band-mate, her easy recipes always have a story to tell. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Grilled Potato Bites RECIPE COURTESY OF TRISHA YEARWOOD Level: Easy Total: 35 min Active: 25 min Yield: 4 to 6 servings Ingredients 1 1/2 pounds fingerling potatoes Kosher salt and freshly cracked black pepper 4 cups baby watercress 2 tablespoons apple cider vinegar 1 tablespoon honey 1 tablespoon Dijon mustard 1/4 teaspoon paprika 1/4 cup plus 3 tablespoons extra-virgin olive oil Directions Add the potatoes to a large saucepan or Dutch oven, then cover with cold water and sprinkle with 2 tablespoons kosher salt. Place over medium-high heat and bring to a boil, then reduce to a simmer. Cook until the potatoes are tender, 6 to 7 minutes. Meanwhile, add the watercress, vinegar, honey, mustard, paprika and 1/4 cup olive oil to the bowl of a food processor or mini chop. Process until very finely chopped. Set aside. Preheat a grill or grill pan to medium-high heat. Drain the potatoes and run cold water over them to cool. Slice in half lengthwise and place in a large bowl. Drizzle the potatoes with the remaining 3 tablespoons oil and sprinkle with 1/2 teaspoon each of salt and pepper. Add the potatoes, cut-side down, to the grill and cook until the potatoes are slightly charred and have grill marks, 2 to 3 minutes per side. Place cut-side up on a serving platter. Spoon about 1/2 teaspoon of the watercress mixture on each potato. Serve warm or at room temperature. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork #TrishaYearwood #SouthernKitchen​ #FoodNetwork #GrilledPotatoBites Trisha Yearwood's Grilled Potato Bites | Trisha's Southern Kitchen | Food Network https://www.youtube.com/watch?v=mtekgsfB4UI