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Side Dishes

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Aromatic Lentil and Brown Rice Pilaf
Baked Parmesan Potatoes
Cheesy Garlic Mashed Potatoes
Cheesy Mashed Potatoes
Crispy Traditional Potato Pancakes
Double Stuffed Potatoes
Garden Stuffed Baked Potatoes
Harvest Potatoes
Herbed Potatoes
Potatoes o'Brien
Scalloped Potatoes
Twice Baked Potatoes
Herbed Potatoes

3 lb small red potatoes; unpeeled
6 Tbsp malt vinegar
5 Tbsp olive oil
1 1/2 Tbsp dried oregano; crumbled
1 1/2 Tbsp minced fresh thyme or 1/4-tsp dried crumbled
1 Tbsp pepper
3/4 tsp salt
 
Place potatoes in large pot and cover with cold water. until almost tender, about 30 minutes. Drain and cool. Cut potatoes crosswise into 1/2-inch-thick rounds. Whisk remaining ingredients in large bowl to blend. 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. Transfer to platter. Brush with remaining marinade and serve.
 
Serves 8