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Print this Recipe    Herbed Potatoes

Herbed Potatoes
Yield: 8

3 lb small red potatoes; unpeeled
6 Tbsp malt vinegar
5 Tbsp olive oil
1 1/2 Tbsp dried oregano; crumbled
1 1/2 Tbsp minced fresh thyme or 1/4 tsp dried crumbled
1 Tbsp pepper
3/4 tsp salt

Place potatoes in large pot and cover with cold water. until almost
tender, about 30 minutes. Drain and cool. Cut potatoes crosswise
into 1/2-inch-thick rounds. Whisk remaining ingredients in large
bowl to blend. Add potatoes and toss thoroughly to coat. Cover and
let stand 1 hour at room temperature.

Prepare barbecue (medium heat). Remove potatoes from marinade and
place on grill; reserve marinade. Cook potatoes until golden brown,
turning occasionally, about 12 minutes. Transfer to platter. Brush
with remaining marinade and serve.

Serves 8

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