Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        red bliss potatoes -- cooked, halved
   2      tablespoons   olive oil
   1      medium        red onion -- diced
                        salt -- to taste
                        freshly-ground black pepper -- to taste
     1/4  cup           fresh basil chiffonade
                        lime-garlic vinaigrette -- see * note

Preparation:

* Note: See the "Lime-Garlic Vinaigrette" recipe which is included in this collection. On the grill, heat a large cast iron skillet until almost smoking and add olive oil and onions. Stir onions until cooked. Sear potatoes in skillet with onions for 1 minute, cut side down, or until brown and crisp. Remove from heat and transfer potato mixture to a mixing bowl. Set the skillet aside. In the mixing bowl combine the potato and onions with basil chiffonade. Toss with Lime-Garlic Vinaigrette. Season with salt and pepper. Serve in cast iron skillet. Recipe Source: GRILLIN' and CHILLIN' with Bobby Flay and Jack McDavid From the TV FOOD NETWORK - (Show # GR-3603