*** A WORD FROM THE KITCHEN ***Maybe not "everyone" but about everyone I talk to anyway
does loves taters and I can understand why because I'm one
of them. And even though they're pretty delish just grilled
with a little butter or sour cream there are so many great
recipes that are very worth the little effort they do take.
Since these GRILLED HERBED POTATOES are herb and spicy I'd
like you to give them a try and let me know what you think!
They're the cheaters version too because you just boil them
first and then finish them up on the grill (again...restaurant
tricks). Look below for some spicy suggestions too.
Enjoy all!
Marzee
Email Me*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~
RECIPE: GRILLED HERB POTATOES*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~
INGREDIENTS:
3 pounds small red potatoes, skinned
1 cup green onions, sliced thinly
4 tablespoons olive oil
3 tablespoons parmesan cheese, grated
3 tablespoons parsley, chopped
2 tablespoons fresh oregano, chopped
3 cloves garlic, minced
salt and pepper
DIRECTIONS:
Cook potatoes in a large pot of boiling salt water
until tender. Drain and cool. Preheat grill. Cut
potatoes in half and place in a large bowl. Add 2
tablespoons of olive oil and toss. Grill potatoes
over a medium heat for 5 minutes, turning occasionally.
Transfer to bowl. Add remaining ingredients and toss.
Season with salt and pepper.
YIELD: 6 servings
CATEGORIES: Grilling, Potatoes, Sides, Veggies
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MARZEE'S CORNER*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~
DON'T LET THOSE HERBS & SPICES JUST SIT:If you are like many people, your cabinet is probably
full of herbs and spices that you purchased for a specific
recipe, never to be used again except for that particular
dish. With the cost of spices, it is a shame to let them
sit and eventually lose flavor. So rather then letting
them sit in your curio cabinet as a collector's item, it's
the time to dust off the bottles or tins and try them as
seasoning for your favorite vegetables.
The following list can give you ideas of which seasonings
to try with various vegetables:
Asparagus, Broccoli: tarragon, dill, lemon, basil
Green Beans: basil, dill, thyme, mint, oregano, tarragon
Green Peas: caraway, tarragon, savory, dill
Squash: mint, chervil, marjoram, rosemary, garlic, tarragon
Carrots: basil, garlic, rosemary, dill, thyme, oregano
Eggplant: marjoram, sage, oregano, basil, Parmesan cheese
Cauliflower: caraway, dill, mace tarragon, Parmesan cheese
New Potatoes: lemon, parsley, rosemary, dill, thyme, oregano