To really make this dish become the surprise hit at the dinner table, add some minced garlic.
- 1 1/2 lbs. red skinned baby potatoes
- sea salt
- 3 tbsp. olive oil
- 1/4 cup coarsely chopped parsley (flat leaf is best)
- 2 garlic cloves, grated
Heat the grill on medium high. Firstly, fill a pot with the potatoes and cold water and bring to a boil. Reduce the heat and simmer until the potatoes are tender (12-14 minutes). Drain and cool slightly.
Cut the potatoes in half and toss with 1 tbsp. olive oil , coating all the surfaces. Whisk together the remaining oil and garlic. Grill the potatoes directly on the grates, turning to get grill marks on the potatoes, cooking until they become crisp. (2-3 minutes in total).
Remove from the grill and toss with the remaining oil, minced garlic and adding the chopped parsley.
These are really a delightful ‘gift’ to the dinner. Enjoy!
Potatoes Paquette
These are terrific with ham. We find them terrific with just about anything.
Serves 4
- 4 medium potatoes
- 3 tbsp. butter
- 1 garlic clove, grated
- Pinch of salt
- Pepper
- 3/4 cup of grated cheddar cheese
- 2 tbsp chopped parsley
- 3/4 cup whipping cream.
Preheat oven to 400 degrees. Peel and slice potatoes like French fries. Cut forty-eight inches of tin foil and fold in half. Place the potatoes in center, dot with butter, sprinkle remaining ingredients over the potatoes.
Pull foil edges up quite high and pour whipping cream over. Fold the tin foil very tight so it won’t leak, place on a cookie sheet to bake for one hour. Check to ensure they are cooked.
These have that “more please” temptation. Just sayin’……