Recipe - Grilled Potatoes

1 One half pound Small red new potatoes,
scrubbed
4 lg Garlic cloves, unpeeled
4 tablespoon Olive oil
One half teaspoon Salt
4 Sprigs fresh rosemary
1 tablespoon White wine vinegar
2 teaspoon Dijon mustard
One fourth teaspoon Pepper
2 Green onions, thinly cut or sliced up

Prepare grill or heat oven to 450°. Make a tray from heavyduty aluminum
foil by folding foil over for double strength and folding up sides; oil
tray. Cut potatoes into pieces no larger than 1 One half inches. Combine the
potatoes, garli, 1 tbsp olive oil and One fourth tsp salt in mediumsize 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 mediumhot coals,
covered, turning occasionally, for 2530 minutes or until potatoes are
tender and crisply browned.

To roast: Roast potato mixture in 13x9x2=inch baking pan in 450° oven,
stirring occasionally, 3040 minutes or until tender and browned.

Meanwhile, whisk vinegar, mustard, remaining One fourth tsp salt and the pepper in
mediumsize 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 MCRecipe Digest V1 #629 by The
Taillons taillon@access.mountain.net on May 31, 1997