| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Side dish, Bar-b-q, Vegetables |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Potatoes ; new not tiny scr |
| 2 |
c |
Garlic |
| 1 |
ts |
Rosemary ; dried |
| 2 |
tb |
Olive oil |
| 1 |
ts |
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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