Mustard Thyme Potatoes
Partially cooking the potatoes in the microwave oven reduces grilling time.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 225 |
| pro | 5 g |
| total fat | 7 g |
| sat. fat | 1 g |
| carb | 37 g |
| fibre | 4 g |
| chol | 0 mg |
| sodium | 261 mg |
| % RDI: | - |
| calcium | 3% |
| iron | 15% |
| vit A | 1% |
| vit C | 28% |
| folate | 22% |
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4 baking potatoes (2 lb/1 kg)
2 tbsp (25 mL) vegetable oil
1 tbsp (15 mL) minced fresh thyme
1 tbsp (15 mL) Dijon or grainy mustard
1/4 tsp (1 mL) pepper
1/2 tsp (2 mL) coarse sea salt
Preparation:
Prick potatoes with fork; microwave on high, turning once, just until tender, about 8 minutes. Let stand until cool enough to handle.
Cut each potato into 6 wedges. In small bowl, whisk together oil, thyme, mustard and pepper; brush over potatoes.
Place on greased grill over medium heat; close lid and grill, turning once, until golden and tender, 10 to 15 minutes. Sprinkle with sea salt.
Cut each potato into 6 wedges. In small bowl, whisk together oil, thyme, mustard and pepper; brush over potatoes.
Place on greased grill over medium heat; close lid and grill, turning once, until golden and tender, 10 to 15 minutes. Sprinkle with sea salt.
Source
Get Grilling: Summer 2007
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