Grilled Potatoes

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

edges.

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.