Monday, April 21, 2008

Grilled New Potatoes

Just had these as a side dish tonight. Forgot how much I love them! The nice thing about this dish is it's all about approximations; it always turns out quite tasty.

Grilled New Potatoes with Parmesan and Herbs

5 lbs small red-skinned potatoes
4 T olive oil
1 C thinly sliced green onions
3 T chopped parsley
3 T grated Parmesan (I like feta to go with the oregano, or maybe I'm just too lazy to grate the Parmesan)
3 garlic cloves, finely chopped
2 t chopped fresh oregano (any fresh herb works; we've done rosemary, basil, and thyme)

Cook potatoes in large pot of boiling salted water until tender, about 15 minutes. Drain and cool. Prepare barbecue (medium heat). Cut potatoes in half; transfer to large bowl. Add 2 T oil; toss to coat. Grill potatoes until golden, turning occasionally, about 5 minutes. Transfer to bowl. Drizzle 2 T oil over. Add remaining ingredients; toss to coat. Season with salt and pepper. Serve warm.

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