by Kate Heyhoe
Next time you grill, try these wonderfully flavorful potatoes. I sometimes make a double-batch, since they're best eaten hot, right off the grill, and that's when half of them disappear. You can also roast them on a baking sheet in a hot oven, as an enticing side dish to roast pork or chicken.
Cook these zesty potato slices until soft in the center and golden brown on the outside.
4 medium russet potatoes, washed
1/4 cup corn oil
4 tablespoons menudo spices*
Salt, to taste
Menudo spices are found in cellophane packets in the Mexican spice section of major grocers. Italian seasoning or other dried herbs may be substituted.
Slice the potatoes lengthwise into 1/4 inch thick pieces. Pour the oil into a shallow baking dish. Place the potato slices in the oil, turning to coat both sides. Crush the menudo mix over the potatoes, turning them to coat thoroughly.
Let the potatoes marinate from 15 minutes to 1 hour before cooking. Add salt just before cooking.
When the coals are bright and glowing red, grill the potatoes close to the heat. Grill one side for 3 to 5 minutes, then turn over and grill the other side until the potatoes are browned on the outside but soft in the middle. Serve hot. If not serving right away, tent with foil to keep warm, then place them on the grill again to crisp up just before serving.
Slice the potatoes lengthwise into wedges before seasoning and marinating. Cook the potatoes on a baking sheet in a hot oven, about 425 degrees, until done, about 30 minutes.
Kate's Global Kitchen for October, 2001:10/06/01 Black Magic Month: Halloween Count-Down
Copyright © 2001, Kate Heyhoe. All rights reserved.
This page created October 2001
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