Try these potatoes on the grill - you will never bake again!
Grilled Herbed Potatoes:
YUM! by Vermont Villager
Scrub your potatoes good,
but leave the skin on them.
Cut them into wedges (we usually do six wedges)
Take a square of Aluminum foil and place a piece of parchment paper on top.
Take your wedges and place them on the paper.
Spritz with Olive Oil (if you don't have a sprayer, you can use a pad of butter).
Cut some fresh herbs if you have them or you can use dried herbs and spices.
I use Parsley, chives, rosemary and cilatro and a bit of salt and pepper.
Wrap them up tight in foil and put them on the back of the grill off the direct flame but where it's nice and warm.
Roll them every fifteen minutes so they don't burn on the outside and make sure to
cook for a good hour.
(You can speed this process up if you microwave your baking potatoes first).
