
Yield: Serves 8
Ingredients
- 3 lbs of baby red and white potatoes, scrubbed and cut in half
- ¼ cup of extra virgin olive oil (62ml)
- Juice of ½ lemon
- 5 cloves of garlic, coarsely chopped
- 2 teaspoons of oregano (10ml)
- 2 teaspoons of dried thyme (10ml)
- 2 bay leaves
- 2 tablespoons of unsalted butter (30ml)
- Salt and pepper to taste
Directions
- Place some bamboo skewers in water to soak for 30 minutes.
- Using a fork, poke some holes in each potato half and place them into a large seal-able plastic bag. Add olive oil, lemon juice, dried thyme, and oregano, garlic salt and pepper and a few bay leafs. Place in the fridge to marinate for 20 minutes.
- Remove the potatoes from the marinade and skewer them with the flat side all facing the same way.
- Preheat the grill to medium.
- Oil the grill grate and place the potatoes flat side down on the grill. Leaving the lid up to watch for flare ups, cook for 20-25 minutes or until golden brown and cooked through.
- Brush with butter and season before serving.