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Title: Grilled Potatoes with Garlic
Categories: Vegetable
Yield: 4 Servings
| 1 1/2 | lb | Small red new potatoes -- |
| Scrubbed | ||
| 4 | lg | Garlic cloves -- unpeeled |
| 4 | tb | Olive oil |
| 1/2 | ts | Salt |
| 4 | Sprigs fresh rosemary | |
| 1 | tb | White wine vinegar |
| 2 | ts | Dijon mustard |
| 1/4 | ts | Pepper |
| 2 | Green onions -- thinly | |
| Sliced |
Prepare grill or heat oven to 450°. Make a tray from heavy-duty aluminum foil by folding foil over for double strength and folding up sides; oil tray. Cut potatoes into pieces no larger than 1 1/2 inches. Combine the potatoes, garli, 1 tbsp olive oil and 1/4 tsp salt in medium-size bowl; toss to coat potatoes. Spoon potato mixture into foil tray, keeping potatoes in one layer. Top with rosemary sprigs.
To grill: Grill the potato mixture 5 inches above medium-hot coals, covered, turning occasionally, for 25-30 minutes or until potatoes are tender and crisply browned.
To roast: Roast potato mixture in 13x9x2=inch baking pan in 450° oven, stirring occasionally, 30-40 minutes or until tender and browned.
Meanwhile, whisk vinegar, mustard, remaining 1/4 tsp salt and the pepper in medium-size bowl. Whisk in remaining 3 tbsp oil. Discard woody rosemary stems from grilling tray. Squeeze garlic cloves from skins into dressing in bowl. Mash slightly into dressing.
Add potatoes and onions to dressing; toss to coat. Serve warm.
Recipe By : Family Circle - 6/3/97
From: The Taillons Date: 31 May 97 Mastercook Recipes (Mailing List) Ä
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