Grilled New Potatoes With Garlic

People are not truly grieved by the sins in others, which they complacently expose and condemn. Too often they seem to delight in having discovered something unbeautiful in a neighbor, and they swoop down upon the blemish – like a vulture on carrion! If ever criticism is indulged in – it should be with deep grief for the friend, that the fault exists in him; and with sincere desire that for his sake it be removed; and then the criticism should be made, not in the ear of the world – but “between him and you alone.”

J.R. Miller

CATEGORY	CUISINE	TAG	YIELD
Vegetables		Bar-b-q, Side dish, Vegetables	6	Servings

INGREDIENTS

1	lb	Potatoes, new not tiny scr
2	c	Garlic
1	t	Rosemary, dried
2	T	Olive oil
1	t	Salt
		Ground pepper

INSTRUCTIONS

Cook potatoes on stove top in water to cover or in microwave oven on
HIGH (l00T power) until almost tender. Drain potatoes. Toss with
garlic, rose- mary and olive oil. Season to taste with salt and
pepper. Can be prepared day ahead to this point and refrigerated. To
grill, divide potatoes in half. Place each batch in single layer be-
tween   large pieces heavy duty foil (or double  thickness regular
foil). Bring up ends of foil to close airtight. Puncture several  holes
in  each packages. Place on grill rack over hot coals, turning  several
times, until cooked, about 7 minutes total. Unwrap and serve
immediately. Makes 6 serv- ings. Puncturing the foil with holes  allows
some ot the smokiness to perme- ate the potatoes. P  FRISCHKNECHT
(SMCD91F)  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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