Grilled Lemon-Herb Potatoes

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   1. Clean the potatoes and slice into thick rounds (about 3/4 inch).

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   2. Parboil the potato slices in a pot of salted water for about 10 minutes, until slightly tender but not done. If you cook the potatoes too long, the potatoes will fall apart too easily.

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   3. Meanwhile, stir together oil, herbs, salt and pepper, and garlic in a large mixing bowl. Drain potatoes when done, add to the bowl, and toss to coat.

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   4. Grill potatoes over direct, medium-high heat, allowing excess oil to drip back into the bowl first. Cover and allow to cook for 2 minutes, flip, and cook 2 minutes more.

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   5. When potatoes are browned and crisp, return to the bowl and toss again with the herb oil. Squeeze lemon juice over, salt if necessary, and serve.

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   Note: to simplify this recipe, toss potato slices in olive oil, salt, and pepper, omitting lemon and herbs.

* Per serving · 4 servings · Values may vary.

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