Ease of preparation rating: Easy
Yield: 4-6 servings
INGREDIENTS:
4 large Yukon Gold potatoes
¼ cup (60 ml) olive oil
1 tablespoon (15 ml) salt
1 teaspoon (5 ml) ground black pepper
1 tablespoon (15 ml) chopped fresh tarragon
1 tablespoon (15 ml) chopped fresh dill
1 teaspoon (5 ml) chopped fresh thyme
1 tablespoon (15 ml) chopped fresh chives
METHOD:
Preheat barbeque to 375-400 F (190-205 C).
Cut potato into 6-8 wedges lengthwise.
Toss with olive oil, salt, and ground black pepper.
Place on a hot grill. Grill 2-3 minutes per side.
Once nicely charred, reduce heat to medium-low, 250-350 F (120-175 C).
Close lid and cook for 12-15 minutes.
Remove from grill and toss with tarragon, dill, thyme, and chives.
Serve hot with Herb-Stuffed Arctic Char (see recipe).
Note: Cooking times and temperatures will vary depending on the size and type of your barbeque.
