Herbed Potatoes(Makes 8 Servings)

• 1 1/2 Tbsp. minced fresh thyme or 1/4 tsp. dried and crumbled
• 3 lb. small red potatoes (unpeeled)
• 1 1/2 Tbsp. dried oregano, crumbled
• 1 Tbsp. pepper
• cold water
• 6 Tbsp. malt vinegar
• 5 Tbsp. olive oil
• 3/4 tsp. salt

1. Place potatoes in large pot and cover with cold water.
2. Boil until almost tender, about 30 minutes.
3. Drain and cool.
4. Cut potatoes crosswise into 1/2-inch thick rounds.
5. Whisk remaining ingredients in large bowl to blend.
6. Add potatoes and toss thoroughly to coat.
7. Cover and let stand 1 hour at room temperature.
8. Prepare barbecue (medium heat).
9. Remove potatoes from marinade and place on grill; reserve marinade.
10. Cook potatoes until golden brown, turning occasionally, about 12 minutes. Transfer to platter.
11. Brush remaining marinade over and serve.

thyme, red potatoes, oregano, pepper, cold water, malt vinegar, olive oil, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=508637 (may not work)