6 medium new potatoes
1/2 cup vegetable or olive oil
2 cloves garlic, minced (or 1/3 tsp garlic powder)
1/2 chicken bouillon cube
1 tsp. onion soup mix
1/4 tsp. rubbed sage (optional)
pinch cayenne pepper
sea salt (or coarse kosher salt)
fresh parsley, minced

Combine ingredients in a medium bowl (except potatoes and sea salt). A blender may be used.

Meanwhile, light the grill on high setting. Spray or wipe grates with oil to prevent sticking.

Scrub potatoes, remove eyes, leaving skin on. Slice potatoes 3/8 of an inch thick (coin shaped disks).

Dip sliced potatoes into oil and turn to coat well. Place on hot grill, then a few minutes later, turn diagonally to get diamond shaped grill marks. Drizzle small amounts of the oil mixture on top as they cook. Turn potatoes over and repeat on the other side.

Close cover an roast for about 10 minutes or until potatoes have prominent grill marks and are lightly browned on edges.

Slide potatoes onto a microwave safe dish and cook on high power for 2 additional minutes. Sprinkle with parsley and sea salt, to taste. Serve.

Note: If there is any remaining oil mixture, use it to sauté greens or green beans, or add balsamic vinegar and use it as a marinade for meat.

Submitted by: CM