Grilled Herb Potatoes
Every year my father and I plant a garden together. After an especially great growing season, we had plenty of produce to eat! We like to use fresh herbs from our garden but dry is just as tasty in this dish. —Bernadette Bennett, Waco, Texas
Reviews
Very tasty. I did this in the oven along side another chicken recipe that was also originally written for the grill. I put the potato chunks in an 8x8 Pyrex pan, sprinkled the herbs, melted the butter, stirred it all together, covered with foil, and baked at 375 for about half an hour (same time as the chicken recipe). I forgot the cranberry juice but it still tasted wonderful.
It's good, but not great.
IT'S A VERY GOOD DISH.