tablespoon minced fresh rosemary or 1 teaspoon dried rosemary
1/2
teaspoon salt
1/4
teaspoon black pepper
Prep Time
15 minutes
Cook Time
18 minutes
1. Cut potatoes diagonally into 1/2-inch-thick slices. Place potatoes and 1 cup water in shallow microwavable dish. Cover with vented plastic wrap and microwave on HIGH (100%) 6 minutes or until potatoes are crisp-tender, turning once. (Cook potatoes in two batches, if necessary.) Drain well.
2. Combine mustard, oil, rosemary, salt and pepper in small bowl; brush on potato slices. Place potatoes on oiled grid. Grill over medium-high heat 5 to 8 minutes or until potatoes are fork-tender, turning and basting often with mustard mixture.
Tip
The task of selecting sweet potatoes is an easy one. Just look for medium-sized potatoes with thick, dark orange skins that are free from bruises. Sweet potatoes keep best in a dry, dark area at about 55°F. Under these conditions they should last about 3 to 4 weeks.
Click here for printable version
