| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Not, Sent |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Small red new potatoes, scrubbed |
| 4 |
lg |
Garlic cloves, unpeeled |
| 4 |
tb |
Olive oil |
| 1/2 |
ts |
Salt |
| 4 |
|
Sprigs fresh rosemary |
| 1 |
tb |
White wine vinegar |
| 2 |
ts |
Dijon mustard |
| 1/4 |
ts |
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
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