0
0
00
Ingredients
- 6 each small Red Bliss potatoes (about two inches in diameter)
- 2 tbsp chopped, candied orange peel
- 3 tbsp canola oil
- 1 each green onion, finely chopped
- 1 tbsp chopped fresh rosemary
- 2 cloves crushed garlic
- 1 tsp granulated sugar
- 1 tsp hot Hungarian paprika
- Coarse kosher salt and freshly ground black pepper, to taste
Servings: servings
Units:
Instructions
- Scrub the potatoes. In a medium saucepan over medium heat, boil potatoes in salted water until barely tender, about six to eight minutes. Drain and cool. When cool enough to handle, slice potatoes in half.
- In a medium mixing bowl, whisk together mustard, oil, onion, rosemary, garlic, sugar and paprika. Add potatoes and toss to coat. Â
- Preheat grill for medium-high direct cooking. Cook potatoes for eight to 10 minutes or until browned, turning often.
Share this Recipe
