Grilled potatoes with garlic

 

     If you love roasted garlic, throw a few extra cloves onto the grill.

Makes 4 servings

• 1½ pounds small red new potatoes, scrubbed
• 4 large cloves garlic, unpeeled
• 4 tablespoons olive oil
• ½ teaspoon salt
• 4 sprigs fresh rosemary
• 1 tablespoon white wine vinegar
• 2 taspoons Dijon mustard
• Pinch of pepper
• 2 green onions, thinly sliced

1. Prepare grill or preheat oven to 450F ; make tray from heavy-duty aluminium foil by folding foil over for double strength and folding up sides and oil tray.
2. Cut potatoes into pieces no larger than 1½ inches ; combine potatoes, garlic cloves, 1 tablespoon oil and pinch of salt in medium-size bowl.
3. Toss until potatoes are well coated ; spoon potato mixture into foil tray, keeping potatoes in single layer and top with rosemary sprigs.
4. Grilled potatoes 5 inches above medium-hot coals, covered with dome, turning occasionally, for 25 to 30 minutes or until tender and crisply browned.
5. Or, roast potatoes in preheated oven, stirring occaionally, for 30 to 40 minutes or until tender and browned.
6. Meanwhile, whisk together vinegar, mutard, pinch of salt and pepper in medium-size bowl ; gradually whisk in remaining 3 tablespoons oil.
7. Discard woody rosemary stems from grilling tray ; squeeze grilled garlic from skins into dressing in bowl and mashed slightly into dressing.
8. Add potatoes and green onions to dressing, toss gently to coat ; serve warm.

BON APPÉTIT