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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 20 |
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From The Frugal Gourmet Cooks American by Jeff Smith. Ingredients:
4 potatoes, unpeeled, washed |
3/4 cup vinaigrette dressing |
salt and pepper |
1/2 teaspoon oregano |
1/2 teaspoon rosemary |
1/4 teaspoon coleman's dry mustard |
1/2 teaspoon sugar |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 cup olive oil |
1/3 cup white wine vinegar |
2 tablespoons water |
2 teaspoons fresh lemon juice |
2 garlic cloves, crushed |
1 teaspoon worcestershire sauce |
Directions:
1. Bake potatoes in their skins about 30 minutes at 450 degrees Fahrenheit.
2. While still hot, cut the potatoes lengthwise in half and each half into quarters.
3. Place in a glass baking dish and cover with the dressing.
4. Let stand 1 hour turning once.
5. Remove from the dressing and place on the grill.
6. Salt and pepper to taste.
7. Grill the pieces until golden, about 10 minutes.
8. DRESSING:.
9. Place oregano, rosemary, Coleman's dry mustard, sugar, salt, and pepper in a food blender and grind for a few seconds.
10. Add the olive oil, white wine vinegar, water, fresh lemon juice, garlic, and Worcestershire sauce; whip to an emulsion or until thick.
11. Store in the refrigerator for at least 1-1/2 hours before using.
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