Sunday, July 15, 2012 | By: Lynn

Striped Spuds

With the summer solstice in June, summer arrived. But when the grill comes out it's officially summer! I love the flavor of these grilled favorites.

Striped Spuds4 medium-size potatoes
¼ cup margarine, melted
2 tablespoons lemon juice
1 tablespoon dry mustard
2 tablespoons Worcestershire sauce
1 teaspoon sugar (optional)
Salt and pepper

Scrub potatoes. Slice them into ½-inch rounds. Place them in a saucepan in water and partially cook them until just barely done, about 10 minutes. Pour off the water.

Mix together all of the other ingredients except the salt and pepper. Carry the mixture to the grill with a basting brush to baste potatoes. Place the potatoe rounds onto an oiled, medium-hot grill. Allow them to acquire “stripes” from the grill; baste them several times on either side with the butter mixture. Cook the potatoes about 15 minutes on the grill. Season with salt and pepper to taste. To increase the amount, allow 1 potato per person.

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