6 medium new potatoes
1/2 cup vegetable oil
2 cloves garlic, minced (or 1/3 tsp garlic powder)
1/2 chicken bouillon cube
1 tsp onion soup mix
1/4 tsp rubbed sage (optional)
pinch cayenne pepper
sea salt (or coarse kosker salt)
fresh parsley, minced
Combine ingredients in a medium bowl (except potatoes and
sea salt). A blender may be used.
Meanwhile, light the grill on high setting. Spray or wipe
grates with oil to prevent sticking.
Scrub potatoes, remove eyes, leaving skin on. Slice potatoes
3/8 of an inch thick (coin shaped disks).
Dip sliced potatoes into oil and turn to coat well. Place on
hot grill, then a few minutes later, turn diagonally to get
diamond shaped grill marks. Drizzle small amounts of the
oil mixture on top as they cook. Turn potatoes over and
repeat on the other side.
Close cover an roast for about 10 minutes or until potatoes
have prominent grill marks and are lightly browned on
Slide potatoes onto a microwave safe dish and cook on high
power for 2 additional minutes. Sprinkle with parsley and
sea salt, to taste. Serve.
Note: If there is any remaining oil mixture, use it to sauté
greens or green beans, or add balsamic vinegar and use it as
a marinade for meat.