| 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 450°. 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 450° 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
A Message from our Provider:
“God makes it, we mess it”