by Kate Heyhoe
Fresh rosemary branches or sprigs
1-1/2 pounds red potatoes
3 cloves minced garlic
2 tablespoons fruity olive oil
Salt and pepper
Soak the rosemary branches in water 20 minutes. Drain.
While the rosemary soaks, mix together the garlic and olive oil. Halve the potatoes. Toss with the olive oil and garlic, and season with salt and pepper.
Heat the grill. Arrange the rosemary branches over medium heat. Place the potatoes cut side down over the rosemary. Close the lid and cook, watching closely.
Check the potatoes after 10 minutes. When the potato surfaces are golden and lightly browned in spots, turn the potatoes over, spoon on residual garlic and olive oil mixture, and continue smoking with lid closed. If the potatoes begin to cook too fast on the outside, move them to indirect heart. Serve hot or at room temperature.
Kate's Global Kitchen for September, 2001:09/01/01 Scoring Points
Copyright © 2001, Kate Heyhoe. All rights reserved.
This page created September 2001
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