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Hello barbeque season! Who doesn’t love snipping a few sprigs of herbs from the garden, whipping up a quick marinade, and grilling some tasty food?
The great thing about barbequing from the perspective of small-space gardeners is that you don’t need a huge herb garden to produce what you need. Just a few plants will produce more than enough herbs to satisfy you all season long. Last year I grew my own fingerling potatoes in a small grow bag, so you could grow nearly everything you need for this recipe with just the tiniest amount of space.
Grilled Herb-tastic Potatoes
This is a super simple recipe that can be tweaked to suit whichever herbs you have on hand. By par boiling the potatoes before grilling them, you’ll get potatoes that are silky soft on the inside, and crisp on the outside. Delicious!
1 lb. medium red potatoes
3 Tbs. mayonnaise
2 Tbs. Spicy brown (“deli style”) mustard
2 tsp. chopped fresh rosemary
freshly ground pepper
Slice the potatoes in _ inch rounds. Drop them gently into a pot of boiling water and cook for 4-6 minutes. Meanwhile, mix together mayonnaise, mustard, and rosemary. When potatoes are done (centers should still be slightly undercooked) lay them out on a towel and pat dry. Toss potatoes with rosemary mixture and sprinkle with salt and pepper. Place potato slices on medium-hot grill for 5 minutes on each side. Serve hot.
Basil-Oregano: Instead of rosemary-mayonnaise-mustard marinade, substitute 1 tsp. chopped basil, 2 tsp oregano, and 3 Tbs. extra virgin olive oil.
Thyme: Create a marinade out of 3 tsp. chopped thyme, _ tsp. cumin, and 3 Tbs. extra virgin olive oil.