| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 8 |
|
New potatoes or |
| 2 |
|
Regular potatoes; (exact number may vary with size) skin on, sliced 1/4-inch thick |
| 3 |
lg |
Sprigs of rosemary thyme and/or dill, stems removed |
| 1 |
md |
Onion or |
| 4 |
|
Scallions or |
| 16 |
|
Chives or |
| 1 |
|
Leek; sliced 1/4-inch thick |
|
|
Fresh ground black pepper and salt, to taste |
| 6 |
tb |
Olive oil; flavored if available |
| 2 |
|
Cloves garlic; minced or finely sliced |
| 3 |
|
Feet tin foil |
INSTRUCTIONS
FRESH HERBS
Place sliced potatoes on tin foil, no more then two slices deep. Add any or
all of the suggested ingredients on top. Sprinkle with olive oil. Fold tin
foil so that it is sealed. Place over hot BBQ coals for 25 minutes
(grilling time may vary according to size and flame). Turn frequently. Two
thirds of the way through grilling, poke a couple of fork holes in the tin
foil to allow the charcoal flavor to permeate. (Be careful, escaping oil
may cause flames to flare up.) Alternative: May be baked in an oven for 45
minutes at 350 degrees. Yield: 2 servings CHEF DU JOUR BOB BLUMER SHOW
#DJ9282
Posted to MC-Recipe Digest V1 #816 by Holly Butman
<butma001@acpub.duke.edu> on Sep 28, 1997
A Message from our Provider:
“God is in control, and therefore in everything I can give thanks – not because of the situation but because of the One who directs and rules over it. #Kay Arthur”