Ingredients:
3 lbs red potatoes, unpeeled ( small potatoes)
6 tablespoons malt vinegar
5 tablespoons olive oil
1 1/2 tablespoons dried oregano, crumbled
1 1/2 tablespoons fresh thyme, minced or 1/4 teaspoon thyme, dried and crumbled
1 tablespoon pepper
3/4 teaspoon salt
Directions:
Place potatoes in large pot and cover with cold water.
until almost
tender, about 30 minutes.
Drain and cool.
Cut potatoes crosswise into 1/2-inch-thick rounds.
Whisk remaining ingredients in large bowl to blend.
Add potatoes and toss thoroughly to coat. Cover and let stand 1 hour at room temperature. Prepare barbecue (medium heat). Remove potatoes from marinade and place on grill; reserve marinade. Cook potatoes until golden brown, turning occasionally, about 12 minutes.
Transfer to platter.
Brush with remaining marinade and serve.
Servings: 8
Time preparation: 15 min.
Time total: 105 min.