Potatoes - Parsley w/ Black and Red Pepper

By á-47

Ingredients

• 1 lb. fingerling, small white or Yukon Gold potatoes
• 4 garlic cloves, crushed
• 3 Tbsp. olive oil
• 1/2 to 1 tea. red pepper flakes
• Flat leaf parsley, one generous handful, chopped
• coarse salt and coarse pepper

Preparation

Step 1

Preheat outdoor grill to high

Rip off a couple of sheets of foil about 18" long and stack the 2 sheets together.

Cut the potatoes into wedges and pile them up in the center of the foil. Combine the garlic with the potatoes and dress them with the olive oil, red pepper flakes,m parsley and lots of salt and pepper. Pull the ends of the foil together and fold them over, then close up the opposite sides to form a packet. Keep the potatoes as flat as possible and centered in the packet.

Cook for 20 minutes, turning once. On the grill, keep the packet off to the side of the heat so you do not scorch the potatoes. Keep the grill lid down for the first 10 minutes.