Monday, June 18, 2012

Grill-Roasted Potatoes

Prepared June 17, 2012
4 medium yellow potatoes (Yukon Gold™ is good)
3 to 4 T olive oil
salt and pepper to taste
Scrub and dry potatoes. Prick the skin with a fork. Microwave on high for about four minutes, until partly cooked. Let cool, cut in half lengthwise, and toss in a dish with the oil and generous seasonings. Let stand, cut side down, to absorb the oil. Grill, cut side down, without turning for about 6 to 8 minutes over a moderate fire, until warmed through, golden brown, with nice grill marks. Serves 4 to 6.