3 tablespoons olive oil
1 clove garlic, minced
2 teaspoons finely chopped fresh rosemary leaves
1/2 teaspoon salt
1 1/2 pounds (about 3 large) unpeeled baking potatoes, cut into 1/2 inch-thick slices.
Preheat grill. Combine oil, garlic, rosemary and salt in dish. Add potato slices and turn until well coated. Grill potatoes for 8 minutes or until soft. Turn and continue grilling 10 minutes longer or until cooked through. Remove from grill and serve.
Makes 4 servings.
Per Serving: 280 calories; 43 g carbohydrates; 11 g fat; 0 mg cholesterol; 310 mg sodium; 4 g fiber; 4 g protein; 718 mg potassium; 22 mg vitamin C.
February 4th, 2008 at 4:16 pm
YOUR RECIPES LOOK SO DARN GOOD, AND EASY I MUST SAY. THIS IS A TEST FOR US AS WE ALL LOVE POTATOES. TELL ME THOUGH - WHAT IS THE DIFFERENCE BETWEEN RUSSET AND BAKERS POTATOES? THANK YOU!
February 4th, 2008 at 4:16 pm
THE POTATOE PLANKS ARE GREAT,JUST SUPER.
February 4th, 2008 at 4:17 pm
KEEP UP THE GOOD COOKING!!
February 5th, 2008 at 6:34 pm
Hi Audrey,
Thank you for the positive feedback! Traditionally, Russets have been the variety referred to as “Bakers” potatoes - although new schools of culinary thought advocate trying different varieties for baking to yield different yet tasty results.
Kindly,
The Potato Underground