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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This recipe is adapted from one I found in the July 1978 issue of Bon Appetit. Prep time does not include overnight marinating time or time to pre-cook the potatoes Ingredients:
3 large russet potatoes, scrubbed and cooked until tender but still firm (baked is best) |
2 eggs |
1 1/2 cups plain yogurt |
1/2 cup extra virgin olive oil |
3 -4 cloves garlic, minced,much more to taste |
1/2 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
additional yogurt, for dipping (optional) |
Directions:
1. Cut potatoes lengthwise into 1/2 thick slices, leaving skin on, and arrange in a shallow dish.
2. Beat eggs in a mixing bowl, add remaining ingredients, and blend well.
3. Pour over sliced potatoes.
4. Cover and refrigerate overnight.
5. Prepare barbecue.
6. Drain potatoes.
7. Grill, turning and brushing frequently with marinade, until golden brown and fork tender.
8. Transfer to serving platter.
9. Serve with additional yogurt for dipping if desired.
10. Variation: Use sweet potatoes, or a combination or potatoes.
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