Grilled potatoes with garlic

4 Servings

Ingredients

Quantity Ingredient
1½ pounds Small red new potatoes, scrubbed
4 larges Garlic cloves, unpeeled
4 tablespoons Olive oil
½ teaspoon Salt
4 Sprigs fresh rosemary
1 tablespoon White wine vinegar
2 teaspoons Dijon mustard
¼ teaspoon Pepper
2 Green onions, thinly sliced

Directions

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 1½ inches. Combine the potatoes, garli, 1 tbsp olive oil and ¼ 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 ¼ 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 Posted to MC-Recipe Digest V1 #629 by The Taillons <taillon@...> on May 31, 1997

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