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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 8 |
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Ingredients:
3 lbs red potatoes, unpeeled (small potatoes) |
6 tablespoons malt vinegar |
5 tablespoons olive oil |
1 1/2 tablespoons dried oregano, crumbled |
1 1/2 tablespoons fresh thyme, minced or 1/4 teaspoon thyme, dried and crumbled |
1 tablespoon pepper |
3/4 teaspoon salt |
Directions:
1. Place potatoes in large pot and cover with cold water.
2. until almost
3. tender, about 30 minutes.
4. Drain and cool.
5. Cut potatoes crosswise into 1/2-inch-thick rounds.
6. Whisk remaining ingredients in large bowl to blend.
7. Add potatoes and toss thoroughly to coat. Cover and let stand 1 hour at room temperature. Prepare barbecue (medium heat). Remove potatoes from marinade and place on grill; reserve marinade. Cook potatoes until golden brown, turning occasionally, about 12 minutes.
8. Transfer to platter.
9. Brush with remaining marinade and serve.
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