Grilled Potatoes With Garlic

Repentance means that you realize that you are a guilty, vile sinner in the presence of God, that you deserve the wrath and punishment of God, that you are hell-bound. It means that you begin to realize that this thing called sin is in you, that you long to get rid of it, and that you turn your back on it in every shape and form. You renounce the world whatever the cost, the world in its mind and outlook as well as its practice, and you deny yourself, and take up the cross and go after Christ. Your nearest and dearest, and the whole world, may call you a fool, or say you have religious mania. You may have to suffer financially, but it makes no difference. That is repentance.

Martyn Lloyd-Jones

CATEGORY	CUISINE	TAG	YIELD
		Not, Sent	4	Servings

INGREDIENTS

1 1/2	lb	Small red new potatoes
		scrubbed
4		Garlic cloves, unpeeled
4	T	Olive oil
1/2	t	Salt
4		Sprigs fresh rosemary
1	T	White wine vinegar
2	t	Dijon mustard
1/4	t	Pepper
2		Green onions, thinly sliced

INSTRUCTIONS

Prepare grill or heat oven to 450Â°. Make a tray from heavy-duty
aluminum foil by folding foil over for double strength and folding up
sides; oil tray. Cut potatoes into pieces no larger than 1 1/2  inches.
Combine the potatoes, garli, 1 tbsp olive oil and 1/4 tsp  salt in
medium-size bowl; toss to coat potatoes. Spoon potato mixture  into
foil tray, keeping potatoes in one layer. Top with rosemary  sprigs.
To grill: Grill the potato mixture 5 inches above medium-hot coals,
covered, turning occasionally, for 25-30 minutes or until potatoes are
tender and crisply browned.  To roast: Roast potato mixture in
13x9x2=inch baking pan in 450Â°  oven, stirring occasionally, 30-40
minutes or until tender and  browned.  Meanwhile, whisk vinegar,
mustard, remaining 1/4 tsp salt and the  pepper in medium-size bowl.
Whisk in remaining 3 tbsp oil. Discard  woody rosemary stems from
grilling tray. Squeeze garlic cloves from  skins into dressing in bowl.
Mash slightly into dressing.  Add potatoes and onions to dressing; toss
to coat. Serve warm.  Recipe by: Family Circle - 6/3/97 Posted to
MC-Recipe Digest V1 #629  by The Taillons <taillon@access.mountain.net>
on May 31, 1997

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