Garlic And Parsley Potatoes With Red And Black Pepper (Rachael R

• 1 lb yukon gold potato
• 4 garlic cloves, crushed
• 3 tablespoons extra virgin olive oil
• 1/2 - 1 teaspoon red pepper flakes, depending on taste
• 1/4 cup flat leaf parsley, chopped
• salt and pepper, coarse to taste

1. Preheat outdoor grill to high or oven to 500 degrees F.
2. Rip 2 sheets of about 18in. long foil and stack them together.
3. Cut potatoes into wedges and pile them on the center of the foil.
4. Combine the garlic with the potatoes and sprinkle the EVOO, red pepper flakes, parsley, and lots of salt and pepper.
5. Pull the ends of the foil together and fold them over, then close the opposite sides to form a packet.
6. Cook for 20 min, turning once.
7. If cooking on a grill, place packet to the side and not over the direct heat to prevent scorching.

gold potato, garlic, extra virgin olive oil, red pepper, flat leaf parsley, salt

Taken from www.food.com/recipe/garlic-and-parsley-potatoes-with-red-and-black-pepper-rachael-r-246146 (may not work)