Throw these on the grill alongside your main course.
5 medium size thin skin (“new”) potatoes, scrubbed
3 tablespoons olive oil
1teaspoon salt, or to taste
1/2 teaspoon pepper
Boil the potatoes for 7 minutes. Drain them. Slice into pieces about 1/2″ thick, and place in a large bowl. Drizzle with the olive oil, and turn to evenly coat. Sprinkle the potatoes with salt and pepper.
Preheat your grill. Grill potatoes for 10 minutes, turning once, or until tender when pierced with a fork.
Serve hot as is, or with a touch of sour cream. Or sprinkled with Parmesan.