Pop-Pop Potatoes
- 1 -2 potato, per person (Dad prefers Yukon Golds)
- olive oil
- dried oregano
- garlic salt
- salt and pepper
- Ok -- Dad's directions go like this -- Cut, nuke, slash, oil, season.
- Which for the rest of us really means: Wash the spuds and halve them, then cook them in the microwave until almost fully done.
- Pull them out, slash cross-hatches in them and oil with a brush, then season them as liberally as you like.
- Put them out on the grill on the top rack for "two beers worth" of time (as Dad puts it) until nicely browned and kinda crusty on the bottom.
- If you like you can also do them in the oven like me (because I don't have a grill in the apartment) along with the casserole or meat that is already in there at 350 or higher.
- They might not get as brown, but are still very yummy!
potato, olive oil, oregano, garlic, salt
Taken from www.food.com/recipe/pop-pop-potatoes-342119 (may not work)