| 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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