Wonderful potatoes if you are barbecuing:) This is a very old recipe from Bon Appetit, and I love the mixture of grilled potatoes with fresh herbs.
Don't put the potatoes in foil, they are great if they grill directly on the heat. If they happen to be too small and keep falling off, then make a tray from foil and add the potatoes. And if you want to cook faster, you can also microwave the potatoes before grilling.
If you want to prepare them without a barbecue, you can just roast them in a 350-400 degree oven. Boil or microwave before putting in the oven to bring cooking time down. It works just as well.
Make sure to put the potatoes in the onion/herb mix when they are still hot so the cheese will melt.
The garlic amount is too much for me, I use only one clove. Adjust to how you would like it.
Don't put the potatoes in foil, they are great if they grill directly on the heat. If they happen to be too small and keep falling off, then make a tray from foil and add the potatoes. And if you want to cook faster, you can also microwave the potatoes before grilling.
If you want to prepare them without a barbecue, you can just roast them in a 350-400 degree oven. Boil or microwave before putting in the oven to bring cooking time down. It works just as well.
Make sure to put the potatoes in the onion/herb mix when they are still hot so the cheese will melt.
The garlic amount is too much for me, I use only one clove. Adjust to how you would like it.
GRILLED NEW POTATOES WITH PARMESAN AND HERBS
Ingredients:
3 pounds small red-skinned potatoes
4 tablespoons olive oil
1 cup thinly sliced green onions
3 tablespoons chopped Italian parsley
3 tablespoons grated Parmesan
3 garlic cloves, finely chopped
2 teaspoons chopped fresh oregano
Salt and Pepper to taste
Directions:
Cook potatoes in large pot of boiling salted water until tender, about 15 minutes. Drain potatoes; cool.
Prepare barbecue (medium heat). Cut potatoes in half; transfer to large bowl. Add 2 tablespoons oil; toss to coat.
Grill potatoes until golden, turning occasionally, about 5 minutes. Transfer to bowl. Drizzle 2 tablespoons oil. Add remaining ingredients; toss to coat.
Season with salt and pepper. Serve warm.
Ingredients:
3 pounds small red-skinned potatoes
4 tablespoons olive oil
1 cup thinly sliced green onions
3 tablespoons chopped Italian parsley
3 tablespoons grated Parmesan
3 garlic cloves, finely chopped
2 teaspoons chopped fresh oregano
Salt and Pepper to taste
Directions:
Cook potatoes in large pot of boiling salted water until tender, about 15 minutes. Drain potatoes; cool.
Prepare barbecue (medium heat). Cut potatoes in half; transfer to large bowl. Add 2 tablespoons oil; toss to coat.
Grill potatoes until golden, turning occasionally, about 5 minutes. Transfer to bowl. Drizzle 2 tablespoons oil. Add remaining ingredients; toss to coat.
Season with salt and pepper. Serve warm.
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