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Saturday, 5 February 2011

Lemon and Rosemary Barbecued Potato

I imagine this would also work roasted.

Olive Oil
Stripped rosemary
1 lemon
Salt and Pepper

Slice the potato into rounds about 0.5 cm wide. Slice the lemon in half and squeeze the juice into a bowl with the remaining ingredients. Toss to coat and cook on a preheated barbecue plate, remove when golden on both sides (approx 5 minutes).

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