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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Vegetables / Number of Servings: 4 |
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Directions: Make tray from heavy-duty aluminum foil by folding foil over for double
strength and folding up sides; oil tray.
Cut potatoes into pieces no larger than 1 1/2 inches. Combine potatoes,
garlic cloves, 1 tablespoon oil, and 1/4 teaspoon salt in medium-size
bowl; toss until potatoes are well coated. Spoon potato mixture into foil
tray, keeping potatoes in single layer. Top with rosemary sprigs.
Grill potatoes 5 inches above medium-hot coals in covered barbecue,
turning occasionally, for 25 to 30 minutes or until tender and crisply
browned.
Meanwhile, whisk together vinegar, mustard, remaining 1/4 teaspoon salt,
and pepper in medium-size bowl. Gradually whisk in remaining 3 tablespoons
oil. Discard woody rosemary stems from grilling tray. Squeeze grilled
garlic cloves from stems into dressing in bowl. Mash slightly into
dressing.
Add potatoes and green onion to dressing; toss gently to coat. Serve warm.
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