Grilled Lemon-Herb Potatoes

• 1 pound Yukon Potatoes (or Other Yellow-skinned Potato)
• 4 Tablespoons Olive Oil
• 1/4 cups Mixed Fresh Herbs, Finely Chopped Such As Chives, Oregano, Thyme, Parsley
• 1 dash Salt And Pepper
• 2 cloves Garlic, Peeled And Smashed
• 1 whole Lemon Wedge

1. 1. Clean the potatoes and slice into thick rounds (about 3/4 inch).
2. 2. Parboil the potato slices in a pot of salted water for about 10 minutes, until slightly tender but not done. If you cook the potatoes too long, the potatoes will fall apart too easily.
3. 3. Meanwhile, stir together oil, herbs, salt and pepper, and garlic in a large mixing bowl. Drain potatoes when done, add to the bowl, and toss to coat.
4. 4. Grill potatoes over direct, medium-high heat, allowing excess oil to drip back into the bowl first. Cover and allow to cook for 2 minutes, flip, and cook 2 minutes more.
5. 5. When potatoes are browned and crisp, return to the bowl and toss again with the herb oil. Squeeze lemon juice over, salt if necessary, and serve.
6. Note: to simplify this recipe, toss potato slices in olive oil, salt, and pepper, omitting lemon and herbs.

potatoes, olive oil, ubc, salt, garlic, lemon wedge

Taken from tastykitchen.com/recipes/sidedishes/grilled-lemon-herb-potatoes/ (may not work)