Subject: Mini Potatos (Roasting)
From: babyjay <who[at]cares.com>
Date: Wed, 16 Aug 2000 00:43:58 GMT
OK I bought some mini potatos and was wondering how to roast them in the
bar-b-q (gas grill).
After all I only have a couple months of bar-b-q season left before I
get hit with the snow.
(who knows I might be daring enough to bar-b-q in the winter)
From: Alyson <alysonh[at]netcom.ca>
Date: Tue, 15 Aug 2000 21:29:06 -0400
If they are the skin off, Parisienne type, coat them in olive oil and salt
and pepper, and place them on the top rack and put the grill on low heat and
roast them. They will be crisp on the outside and soft on the inside. Keep
an eye on them though, as the olive oil can burn.
From: Jack Schidt <jack.schidt[at]nospam.att.net>
Date: Wed, 16 Aug 2000 12:22:02 GMT
You could use one of those "woks" for a grill that's shaped
like a pointless pyramid (flat bottom - \__/) with 1/4"
holes at probably (not prolly) 1" centers. toss the spuds
in oil, herbs and onions and garlic and then put them in the
"wok". I usually parboil them a bit first.
From: Paige Oliver <poliver[at]mail.med.upenn.edu>
Date: Wed, 16 Aug 2000 10:25:38 -0400
I've never tried mini potatos, but regular ones I usually microwave for 8-10
minutes, cut in half, coat with oil and grill while the meat's on. The
microwaving cooks them enough to eat, but the grilling greatly improves
texture and taste. Whever I tried to grill without microwaving first, I
ended up with raw centers.
From: dbains8[at]yahoo.com (DB)
Date: Wed, 16 Aug 2000 16:56:45 GMT
How mini are they? I take small red skin potatoes, toss them with
olive oil, salt, pepper, galic herbs.....then just cook them right on
my grill. I use the ones that are about golf ball size. No pre-cooking
necessary, and they come out great!