Yield: 6 Servings
|2½ pounds||Potatoes -- red skin|
|12||Cloves garlic -- peeled|
|2 teaspoons||Extra virgin olive oil|
|¼ cup||Dry wine -- red or white|
|Freshly ground pepper|
|6||Sprigs fresh rosemary --|
Counts: about 18 small potatoes. Scrub the potatoes. With the skins on, cut small potatoes so pieces are no larger than 1-inch in thickness. Place in a large bowl with the rest of the ingredients.
Toss to mix well. Cut 2 sheets of microwave wrap (or parchment) 12 X 18-inches. Also cut 2 sheets of aluminum foil 12 X 18-inches. Lay one sheet of parchment on top of one sheet of foil; repeat, making 2 wraps. Divide potato garlic mixture, including all of the liquid and seasoning, onto the 2 wraps. Top with rosemary sprigs. Bring 12-inch edges of one packet together. Seal open edges tightly by turning or rolling and pressing them together. Repeat for second packet. Flatten so potato pieces are in a single layer. Place packets on hot grill and cook, turning once, until potatoes yield when pressed with finger, about 15 minutes on each side. Just prior to serving, unwrap packet and turn potatoes and garlic onto warm platter. Discard rosemary stems. Smash vegetables coarsely with potato masher or large fork. Top with fish and relish. Serve immediately.
Serves 6 -- Per serving: CAL: 150 ..... Grams of PRO: 5 .....of CARB: 26 ....of FAT: 1.7
Copyright=A9 1996, Jane A. Rubey, M.P.H., R.D. World Rights Reserved ~ - - - - - - - - - - - - - - - - - NOTES : These could be baked in a hot (425F) oven for about 25 minutes. In this case you could leave off the foil; just be sure the parchment is well sealed. When grilled, the foil prevents the parchment from burning; the parchment prevents the acidic wine from eating through the foil. I find that microwave wrap can be substituted for parchment. It is available at the supermarket and is much less expensive. Recipe By : Jane Rubey, 1996, Deliciously Gourmet On-Line