GRILLED POTATOES (From Fine Cooking Magazine, July 2000)
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Slice and pre-cook Yukon Gold or Red potatoes until nearly done. Run cold water over potatoes to stop the cooking. Mustard, Mayonaise and Herbs Combine 1/4 cup Mayonaise with 2 Tbsp Dijon mustard and 2 tsp chopped fresh herbs. Coat potatoes with mixture and season with salt and pepper. Dry Spice rub Coat potatoeswell with 2 or 3 Tbsp olice oil and sprinkle favorite dried spice rub. Example: 1/2 tsp each of ground cummin, coriander, paprika, chili powder, allspice, ground pepper and thyme, plus 1 1/2 tsp salt. You can also add a little sugar if you like.