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New potatoes with roasted garlic
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| Artist: |
_ |
| Categories: |
Barbecue, Garlic, Potatoes, Roasted, Side-dishes, Vegetables |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 2
| lbs | Potatoes, sliced | | 4
| cl | Garlic | | 1
| tbsp | Olive oil | | 1/4
| tsp | Salt | | 4
| each | Rosemary sprigs | | 1
| tbsp | Olive oil | | 1
| tbsp | White wine vinegar | | 2
| tsp | Dijon | | 1/4
| tsp | Pepper |
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Procedures:
| 1 | Tear off 36 x 18 piece of heavy foil. | | 2 | Fold in half to make a double thickness of foil. | | 3 | In large mixing bowl combine sliced potatoes, unpeeled garlic cloves, 1 t olive oil and salt; toss gently. | | 4 | Place potato mixture in the center of the foil. | | 5 | Top with rosemary sprigs. | | 6 | Bring up the two opposite edges of the foil and seal with a double fold. | | 7 | Fold remaining ends to completely enclose the potato mixture, leaving space for steam to build. | | 8 | Preheat gas grill. | | 9 | Place foil packet on grill over medium heat. | | 10 | Cover and grill about 35 minutes or until potatoes are tender. | | 11 | Discard reosemary sprigs. | | 12 | Meanwhile, in jar combine 1 t olive oil, vinegar, mustard and pepper. | | 13 | Squeeze the paste from the grilled garlic cloves into jar. | | 14 | Cover; shake well. | | 15 | Pour garlic mixture over grilled potatoes; toss gently to coat. | | 16 | "bh & g gas grill cookbook" |
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