| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | American | Vegetable | 6 | Servings |
INGREDIENTS
| 4 | Unpeeled potatoes; washed | |
| 3/4 | c | Vinaigrette dressing (see recipe) |
| Salt & pepper to taste |
INSTRUCTIONS
SERVES 6-8 I owe this dish to a friend, Brian. He will put anything in his barbecue except the neighbor's dog. He can eat three meals a day out of his cooker, so I was anxious to respond to his dinner invitation. This recipe was particularly unusual and delicious. It is just too simple to believe. Bake the potatoes in their skins about 30 minutes at 450°, or until they are just slightly tender. Do not fully cook them as they must be sliced. While still a bit hot, cut the potatoes lengthwise in half and then each half into quarters. Place the pieces in a glass baking dish and cover with the dressing. Let stand 1 hour, turning once. Remove from the dressing and place on the grill. Salt and pepper to taste and grill the pieces until golden brown, about 10 minutes on each side. From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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