6 medium red potatoes
1 bay leaf
2 t fresh thyme leaves
Salt & Pepper
Heat grill to medium high
Place potatoes and bay leaf in a saucepan, cover with water. Bring to a boil, reduce heat and simmer for 15 minutes until crisp tender. Drain and discard bay leaf. Cool completely and cut in 24 slices.
Place slices on grill rack covered with spray. Grill 3 minutes on each side. Sprinkle with thyme, salt, and pepper.
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