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.

Toss potatoes, oil, lemon juice and garlic in metal or disposable foil pan

Cover the pan tightly with foil and put on a hot grill

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.

Toss the cooked potatoes with basil and grated Parmesan

To avoid additives and preservatives in this recipe, use fresh lemon juice and Parmesan without colour.

These potatoes are delicious with any grilled meat


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