Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Potatoes; new tiny, sliced 1 tb Olive oil
4 cl Garlic; large 1 tb White wine vinegar
1 tb Olive oil 2 ts Mustard; dijon style
1/4 ts Salt 1/4 ts Pepper
4 Rosemary sprigs

Tear off 36 x 18 piece of heavy foil. Fold in half to make a double
thickness of foil. In large mixing bowl combine sliced potatoes,
unpeeled garlic cloves, 1 T olive oil and salt; toss gently. Place
potato mixture in the center of the foil. Top with rosemary sprigs.
Bring up the two opposite edges of the foil and seal with a double
fold. Fold remaining ends to completely enclose the potato mixture,
leaving space for steam to build. Preheat gas grill. Place foil
packet on grill over medium heat. Cover and grill about 35 minutes or
until potatoes are tender. Discard reosemary sprigs. Meanwhile, in
jar combine 1 T olive oil, vinegar, mustard and pepper. Squeeze the
paste from the grilled garlic cloves into jar. Cover; shake well.
Pour garlic mixture over grilled potatoes; toss gently to coat. 290
calories and 7 grams fat. Source: BH G Gas Grill Cookbook Submitted
By MEG ANTCZAK On 03-30-95

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