2 lb large (2-inch) white russets – cut in 1/3” thick slices
1 teaspoon salt (5ml)
½ teaspoon black pepper (2.5ml)
4 tablespoons extra-virgin olive oil (60ml)
1 teaspoon minced anchovy fillets (5ml)
1 ½ tablespoons fresh lemon juice (22.5ml)
2 teaspoons finely chopped garlic (10ml)
1 teaspoon fresh chopped thyme (5ml)
1 tablespoon freshly chopped oregano (15ml)
In a small bowl combine minced anchovy, lemon juice, 2 tablespoons of the olive oil, garlic, thyme and fresh oregano. Season to taste with salt and pepper.
Drizzle potatoes with the remaining 2 tablespoons (30ml) of oil and season with salt and pepper.
Preheat grill to medium heat. Oil grill.
Place potatoes directly on hot grill. Allow to cook for 5 –7 minutes or until golden brown char marks are achieved. Flip and continue to cook a further 5 minutes.
Remove potatoes and toss with dressing. Serve hot.
Yield: 4-6 servings