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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 6 |
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Directions: Place potatoes in a large saucepan, and fill with enough cold water to
cover them by 2 inches. Bring to a boil over high heat, and add salt.
Reduce heat; simmer until potatoes are slightly tender when pierced with a
fork (but not cooked through), about 10 minutes. Drain; let stand until
cool enough to handle. Cut each potato in half.
Heat grill to high. Overlap two pieces of foil, each about 3 feet long, to
form a cross. Place the potatoes in one layer in center of cross.
Drizzle the potatoes with 2 T oil; add shallots and oregano; season with
sall and pepper. Fold foil, enclosing the potatoes, and seal edges by
crimping.
Place foil packet on grill, and cook, shaking packet occasionally with
tongs, until potatoes are cooked through and golden brown, about 20
minutes, depending on the heat of the grill. Remove packet from grill,
carefully, watching for any steam and hot oil that might escape. Transfer
potatoes to a serving bowl. Drizzle with remaining 2 T oil, and adjust
se
asoning as desired.
Contributor: Martha Stewart Living July 2003 p 162
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