| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Side dish, Grill, Vegetables |
4 |
Servings |
INGREDIENTS
| 2 |
lb |
Potatoes, sliced |
| 4 |
cl |
Garlic |
| 1 |
tb |
Olive oil |
| 1/4 |
ts |
Salt |
| 4 |
|
Rosemary sprigs |
| 1 |
tb |
Olive oil |
| 1 |
tb |
White wine vinegar |
| 2 |
ts |
Dijon |
| 1/4 |
ts |
Pepper |
INSTRUCTIONS
Tear off 36 x 18 piece of heavy foil. Fold in half to make a double
thickness of foil. In large mixing bowl combine sliced potatoes, unpeeled
garlic cloves, 1 T olive oil and salt; toss gently. Place potato mixture
in the center of the foil. Top with rosemary sprigs. Bring up the two
opposite edges of the foil and seal with a double fold. Fold remaining ends
to completely enclose the potato mixture, leaving space for steam to build.
Preheat gas grill. Place foil packet on grill over medium heat. Cover and
grill about 35 minutes or until potatoes are tender. Discard reosemary
sprigs. Meanwhile, in jar combine 1 T olive oil, vinegar, mustard and
pepper. Squeeze the paste from the grilled garlic cloves into jar. Cover;
shake well. Pour garlic mixture over grilled potatoes; toss gently to coat.
"BH & G Gas Grill Cookbook"
Posted to MM-Recipes Digest by "Kathleen Weber" <kmweber@ibm.net> on Mar
25, 98
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