Ingredients

1½ lb (750 g) mini potatoes, scrubbed ¼ cup (60 mL) extra virgin olive oil 2 tbsp (30 mL) cider or rice vinegar 1 clove garlic, minced ½ tsp (2 mL) salt ¼ tsp (1 mL) fresh ground pepper

Directions

1. Place potatoes in a pot of cold water; bring to a boil over high heat. Reduce heat and boil gently for about 12 minutes or until tender. Drain and let cool slightly. 2. Flatten each potato lightly with your hand while keeping it intact. Whisk together oil, vinegar, garlic, salt and pepper in a large bowl. Add potatoes and toss gently to coat. 3. Grill potatoes (reserving bowl) in a closed preheated barbecue over medium-high heat (400°F/200°C) for 3 to 5 minutes, turning once, until crisp and golden. Return to bowl and toss gently to coat with any remaining vinaigrette.

Grilled Garlic Smashed Potatoes

Ingredients

Directions