June 4, 2006
-
BBQ Days!
Holy moly! It’s my summer vacation!
I’m still a bit dazed. An essay and a Saturday-morning exam in quick succession will do that to you. *crosses eyes*
I’m so glad to be sitting in my actual kitchen, looking at recipes and writing a grocery list. This summer, I plan to make major use of my nice BBQ. Hands up who hates BBQ! Nobody? Thought so!
I have a giant file of recipe printouts, cutouts, and scribble-outs,
and in it I’ve found this tasty way to make grilled potatoes to go with
your steaks or burgers. Healthier and more grown-up than French fries.
I thought I’d share.
Summery challenge: If you have a favourite BBQ recipe, post it so that we can all try it. I’m game!
Bribe: If I try your recipe, I’ll post a photo and review.
Potato Wedges1-1/2 lbs. potatoes
4 tbsp. olive oil
2 rosemary sprigs or dried rosemary to taste
2 garlic cloves
salt, pepper1. Wash potatoes, cut in half lengthwise, then cut each half into three wedges.
2. Place in shallow dish, pour olive oil over.
3. Chop rosemary and mince garlic, add to potatoes
with some salt and pepper. Toss and marinate for half an hour.
4. Remove potatoes from oil and arrange on a tray or
in one of those grill baskets, or try lining them up on metal skewers
if they are chunky enough.
5. Grill 15 to 20 minutes, turning often and brushing with extra oil, until perfect.Yay! Going around to visit you all soon.
Edit: Wow, you guys sure have been busy! I’m glad to be back in the world of Xanga.
Comments (24)
Well, I will have to figure out which one to post, then. That sounds like FUN!!
Glad that your Summer break has arrived!
hey — that’s great — glad to hear you’re home!
Yay for summer break!
We’re still so new to BBQing that we’re still doing the standards. It’ll be interesting to see what people post.
I *love* taters. I’ll have to make them that way, they sound great!
Well, I don’t really have any recipes yet since I still love at home with my parents – for the time being! I hope to find a couple of great cookbooks and really learn something new when I move out this summer.
Sometimes I forget you and Sig are the same person. It’s almost like two different personalities until I realize you are the same and think about it. Then it’s like “duh.” (Forgive my weird, curvy trains of thought – I know this wasn’t a very linear xanga comment!). By the way, I think you are so cool…
<3
My favorite potatoes on the bbq are not very healthy…but they’re pretty easy! Cut potatoes in half length-wise, then half again in wedges, and then slice to form triangle looking thingies. Place them on a long piece of nonstick foil (regular is fine, but I think nonstick foil is the best invention of the last 5 years!), add salt, pepper, and garlic to taste, and dot with butter (the more the better, and that’s why I say this is not very healthy…2 tablespoons should be enough to get by). Now form a packet with the foil by bringing the ends together, folding them together in the middle, and folding the edges together as well. (Hopefully you know what I mean because I think that’s the best description I got.) Place on the grill about 15 minutes, untill potatoes are tender. Edges should be golden and yummy! Viola!!!
I could be happy eating nothing but potatoes every day. This recipe looks yummy, and I’m going to have to give it a try. Thanks for sharing !! And yay for being back home !!
I am going to try this one! I haven’t used the grill all year so I don’t have any good recipes yet. But as the summer progresses I may come up with something. Thanks for this, I’ll let you know if I don’t burn it!
Yes definitely use olive oil or canola oil since they’re monounsaturated fats…. Don’t use corn or sunflower oil because they’re poly!
Rosemary potatoes are nothing new to us chefs. You really don’t have to marinate them–just make sure to use a good olive oil. If it’s in a clear bottle, it’s not good! (There’s more to it than that, but it’s a start.) Fresh rosemary is better, but precut/diced store bought garlic is just fine for this, or even garlic powder, salt, and pepper.
Truthfully, they’re gonna be better this way out of a hot oven than off a grill. Well, if you do it PERFECT on the grill, maybe they’re better–but it’s just too easy to mess ‘em up. Just do the oven at 400 F thing. I usually just turn the oven off after 15 minutes or so, and let them sit in there.
If you don’t know roasted red peppers yet, that’s the best thing in the whole world.
RYC: LOL, yes it did look like it should have bounced to her. I didn’t even scold her (much) for it. She felt bad enough.
I like books, too. I have way too many. You are right…they ARE the heaviest things on earth! I have dreaded moving them when we have relocated from time to time. Small boxes, that’s all I can say.
Those potatoes sound yummy! I am definitely going to have to try that. I could eat taters for breakfast, lunch and dinner. I’d better not, though, lol!
RYC: Yeah, let’s hear it for telepathy! I was also thinking voodoo dolls of those jerks would be nice! :-p
Kathi
Oh, I just saw the comment you made to an earlier post. Almost missed it. Thanks so much.
RYC: You know…. I’m starting my career to make money so I can travel! hehe
The potatoes sound yummy! I love olive oil and rosemary. Maybe tonight, with burgers…No wait, son has a ballgame, I don’t want him to miss it. Maybe tomorrow.
Thanks for stopping by! And hey, I really admire you as a fellow “mature student”. Well, actually, I am a “mature graduate” now, I finished a year ago…but I remember what it was like! Fun, hard work, and I thought I’d miss it, but the real world of teaching is much better!
Thanks for your lovely comments.
I know I could still get a masters, but we have put my son through college right now.
Are you anywhere near Chicago?
Lynn
Never mind: I see you are in Toronto.
Lynn
I think I’m going to Hawaii this winter if I have money for it. Hehe.
This will come in handy, we’re buying a barbie soon! Thanks!
My mother has that album. Not a pointed comment, just saying.
Barbecuing rocks! Now that I’ve (more or less) tamed my backyard, I could buy a grill and be less concerned about a grass fire. Which, admittedly, would have been easier than mowing or swinging the blade, but still a risky proposition.
ryc: natural meadow restoration projects … I like it!
ryc: It’s a bit of work to open the pool in the spring (but worth it, methinks) and a bit of work to close it in the fall. Doing the fall bit correctly makes the spring bit easier. In between, it’s not as much work as some say; keep the filter running about 12 hrs a day, and keep the chemical mix right (also not that much work) and you have your very own slice of heaven in your back yard.
I found this link about the non-stick foil. It doesn’t say what it’s made of, but it’s been approved…which doesn’t mean very much…
All I have to say is: mmm, BBQ. Surely the tastiest of foods!
We make little, shallow foil bowls and put chunks of onion in one and tomatoes in another, drizzle with olive oil and a little salt and pepper and grill them- yum, they are soooo good!! I’ll have to try your potatoes, they sound great!