US
Mexico
Welcome to Hamilton Beach Brands Canada
Thursday May 23, 2013
Thursday May 23, 2013
6 tablespoons extra-virgin olive oil
1½ tablespoons white wine vinegar
2 cloves garlic, peeled and finely minced
1 teaspoon dried marjoram, oregano, or dill
½ teaspoon hot pepper sauce, or to taste
½ teaspoon kosher salt, or table salt to taste
Pepper to taste
1. Cut the potatoes lengthwise into 1/3-inch-thick slices. Place the slices in a medium saucepan with enough lightly salted water to cover. Cover the pan and bring to a boil. Boil for 5 minutes or until nearly tender when pierced with the blade of a thin, sharp knife; drain thoroughly. Place the potatoes in a large, shallow baking dish.
2. Make the marinade by combining the remaining ingredients; pour the marinade over the warm potato slices, turning to coat. Cover and let stand for 30 minutes to 1 hour.
3. Before grilling, brush both sides of the potatoes with the marinade, being sure to include bits of garlic and herb. Place the potatoes on the grill, grill until lightly browned, for 6 to 8 minutes. Turn and grill until lightly browned and crisp on the second side, 6 to 8 minutes more. If desired, season before serving the additional salt and pepper, and hot pepper sauce.
