Tuesday, May 31, 2011

Grilled Red Potatoes with Thyme

It's Memorial Day. Every year my dad holds the American Flag in the veteran's ceremony in our town. He served in the Marines during Vietnam. After the ceremony, we get cooking. This year my 2 year old nephew, Ko, wanted to do nothing but get in his kiddy pool. Meanwhile, my mom and I were busy in the kitchen; Dad was trying to get the propane tank working; My sister and her husband were trying to keep up with Ko. We grilled out as usual. Grilled bbq tempeh, corn on the cob, grilled potatoes, and homemade vegan ice cream. It was a perfect start to summer. 

Grilled Red Potatoes with Thyme

5-6 potatoes, cleaned, eyes cut off, cut into wedges
(could use more or less depending on how much you want)
sea salt & cracked pepper
olive oil
fresh thyme, washed and stems removed

Preheat grill. Place potatoes in a medium size bowl. Add a little salt, pepper, and just enough olive oil to lightly coat the potatoes. Add more if needed. Bring to grill. Place grill pan (or foil) on hot grill and dump potatoes evenly. Shut lid. Turn potatoes over as they brown. Cook until knife tender. Place potatoes in serving bowl. Toss with thyme. Enjoy!

I hope you had a lovely Memorial Day filled with memories, laughs, wonderful food, and sunshine. 

Your friend,

Chef Teebs

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