Herb-Grilled or Roasted Potatoes

Herb-Grilled Potatoes
Adapted from Gourmet

Par-boiling the potatoes in advance helps them cook quickly and evenly on the grill. Use a mix of your favorite herbs from the garden or farmers market in this recipe. If you don’t feel like firing up the grill for these, you can also roast them.

  • herb-grilled potatoes2 lbs potatoes*, any variety
  • Salt
  • 1/4 cup chopped herbs* (any combination, including basil, parsley, thyme, oregano, rosemary, mint, etc)
  • 2 cloves garlic*, chopped
  • 1/4 teaspoon black pepper
  • 1/4 cup olive oil

Cut potatoes into slices about 1/2 inch thick. Cook in boiling salted water for 10 minutes (the potatoes won’t be done yet).

In the meantime, prepare the grill. (Or, if roasting, preheat oven to 350 degrees.)

Also in the meantime, prepare herb oil. In a large bowl, combine chopped herbs, garlic, 1/2 teaspoon salt, pepper, and olive oil. Mix well.

After 10 minutes, drain the potatoes. Add them to the bowl with the herb oil and toss or gently stir to completely coat potato slices.

When grill is ready, remove potato slices from oil and place on the grill. (Or, place on baking sheet in oven.) Cook, turning occasionally, until tender, about 5-10 minutes. When done, remove from grill (/oven), toss with remaining herb oil if desired, and serve.

Serves 4.

*You can grow these ingredients in your own garden.

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