Grilled New Potatoes

Serves 6
Published in: Baxter Bulletin

1 pounds new red potatoes
2 garlic cloves -- shredded
2 tablespoons olive oil
1 teaspoons fresh rosemary -- minced.
2 tablespoons Dijon mustard
1 teaspoons salt
1/2 teaspoons freshly ground black pepper

Cook potatoes in microwave oven on high until almost tender. While
potatoes are cooking, combine garlic, rosemary, mustard, salt, pepper and
olive oil to make a marinade. Remove potatoes and allow to cool enough so
you can handle them. Cut into quarters. Toss potatoes in marinade to
coat. Refrigerate several hours or overnight. When ready to grill,
divide potatoes into two batches. Place potatoes in a single layer on a
large sheet of heavy duty foil (the new nonstick foil worked great for
this recipe). Fold foil to make a package, sealing edges tightly. Prick
a few holes in the foil packages. Grill over hot coals or medium-high
heat, turning several times, until potatoes are golden on cut edges. This
should take seven to 10 minutes. Unwrap and serve.

Makes six servings.

Recipe Notes
This side dish is one of my trial-and-error recipes and easy to make. You
can start these a day ahead and have them ready to pop on the grill to
accompany almost any meat entree.


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