It’s best to use red or white “new” potatoes for this, they hold up better on the grill. We cook them on a “Grill Mat”, but you can also use aluminum foil. Serves 2.
Ingredients:
- 3 Large potatoes
- 2-3 Tablespoons oil
- 1 Teaspoon rosemary chopped
- 1 Teaspoon fresh oregano or thyme (3/4 teaspoon if dried)
- 3/4 Teaspoon dried sage
- 1/4 Teaspoon nutmeg
- 1 Teaspoon salt
- Pinch of ground pepper
Directions:
Slice the round ends off the potatoes so all the potato slices can sit flat on the grill. Then slice the potatoes into fat, 1/2-inch slices. Place in a large bowl and drizzle them with the oil. Mix all the spices and add. Toss to combine well.
Preheat the grill to medium. Lay out the potatoes in a single layer on a grill mat or foil. Cover them with an upside-down sheet pan. Cook for 15 minutes. Remove the cover, turn the potatoes and cook for another 5 minutes without the sheet pan cover.
