Sun 17 Jul 2011
This new find from the Summer 2011 issue of Food and Drink is a great accompaniment to any grilled meat. Small red potatoes are tossed with garlic, olive oil and lemon juice, placed in a pan, covered and grilled on the barbecue.
The cooked potatoes are then tossed with Parmesan cheese and chopped basil. The potatoes are delicious, and, if you use a disposable foil pan, as I did, there is no clean-up. Toss the potatoes a few times during cooking to make sure they brown evenly.
To avoid additives and preservatives in this recipe, use fresh lemon juice and Parmesan without colour.
1 ½ lbs small red new potatoes, scrubbed
12 cloves garlic, peeled
3 tbsp olive oil
3 tbsp lemon juice
Salt and freshly ground black pepper
½ cup grated Parmesan
2 tbsp chopped basil
Preheat grill to high. Place potatoes in metal baking dish (or disposable foil pan). Add garlic, toss with olive oil and lemon juice and season with salt and pepper. Cover baking dish with foil and grill for 20 to 25 minutes, shaking pan occasionally, or until potatoes are tender and lightly browned.
Remove from heat; sprinkle with Parmesan and basil and toss until cheese is melted and well combined. Serves 4.
From the Summer 2011 issue of Food and Drink