Grilled potatoes with sun-dried tomato pesto

4 servings

Ingredients

Quantity Ingredient
LIBRSET POTSTOES
Salt
18 smalls New red potatoes, about
1-3/4 lb; unpeeled; well
Scrubbed
2 tablespoons Sun-dried tomato pesto
1 tablespoon Freshly grated Parmesan
Cheese

Directions

WILLIAMS-SONOMA KITCHEN

Cooked in aluminum foil, the potatoes steam while the pesto and cheese for a fragrant crust. When you open the foil packages, a delectable aroma fills the air.

Serve as a side dish with grilled chicken or fish.

Fill a large pot three-fourths full with water and bring to a boil over high heat. Add salt to taste and the potatoes and cook for 10 minutes. Drain well in a colander and set aside to cool. Meanwhile, prepare a medium-hot fire in a charcoal grill.

Oil six 6-inch squares of aluminum foil. Arrange 3 potatoes on the center of each foil square. Spoon 1 teaspoon of the pesto atop each portion of potatoes and then sprinkle each portion with ½ teaspoon of the Parmesan cheese. Enclose the potatoes in the foil and seal tightly closed.

Place the foil packages on the grill rack about 3 inches from the fire and grill, turning once, until the potatoes are cooked through, 6-8 minutes per side.

Transfer the potato packages to a serving platter.

Serve immediately, opening each package carefully with potholder-protected hands just before serving. Serves 4-6

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