BARBECUE-BAKED SAGE POTATOES4 baking potatoes 1 sweet red pepper 16 sage leaves 3 tablespoons olive oil 2 cloves garlic, minced 1/2 teaspoon salt and pepper Scrub potatoes; slice almost through at 1/4 inch intervals. Cut red pepper into quarters; slice crosswise into strips. Insert 1 red pepper strip into each slit of potato. Insert sage leaf into every third slit. Stir together oil, garlic, salt and pepper; brush over potatoes and red pepper to coat evenly. Wrap each in foil, sealing well. Place on grill over medium heat; cover and cook, turning occasionally, for 1 hour or until tender. Makes 4 servings Source: Canadian Living 20th Anniversary Cookbook
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