Grilled Lemon & Anchovy Potatoes
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2 lb large (2-inch) white russets - cut in 1/3" thick
slices |
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In a small bowl combine minced anchovy, lemon juice, tablespoons of the olive oil, garlic, thyme and fresh oregano. Season to taste with salt and pepper.
Drizzle potatoes with the remaining 2 tablespoons (30ml) of oil and season with salt and pepper.
Preheat grill to medium heat. Oil grill.
Place potatoes directly on hot grill. Allow to cook for 5 -7 minutes or until golden brown char marks are achieved. Flip and continue to cook a further 5 minutes.
Remove potatoes and toss with dressing. Serve hot.
Yield: 4-6 servings
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