Grilled potatoes with Parmesan, garlic and rosemary

Prep: 15 minutes Cook: 10 minutes Makes: 2 servings Recipe inspired by a chat with Meathead Goldwyn.

2 large baking potatoes ½ cup mayonnaise ¼ cup grated Parmesan cheese 1 tablespoon minced garlic cloves 2 teaspoons chopped fresh rosemary Salt and freshly ground pepper 1 Prick the potatoes several times all over with a fork. Place the potatoes on a paper towel in the microwave. Cook on high, 5 minutes. Prick the potatoes with a knife to see if they are just tender (do not overcook or the potatoes will fall apart on the grill), cooking an additional minute at a time if needed. The potatoes also can be cooked, on a baking sheet, in a 400-degree oven for an hour or so until tender. Cool to room temperature.

2

In a bowl, whisk together the mayonnaise, Parmesan, garlic and rosemary. Season with ½ teaspoon salt and pepper to taste. Grilled potato slices are brushed with mayonnaise, Parmesan cheese, garlic and rosemary.

3

Cut the cooled potatoes crosswise into 1-inch thick slices. Liberally brush the spread on each cut side.

4

Heat a grill over medium-high heat until hot. Place the potato slices on the grill racks. Grill the potatoes, 1 to 2 minutes; rotate to get good grill marks. After another minute or so, flip the slices over. Grill for a few minutes, rotating partway for good grill marks.

5

Transfer potatoes to a plate; cool slightly before serving.

Nutrition information per serving: 480 calories, 23 g fat, 5 g saturated fat, 15 mg cholesterol, 58 g carbohydrates, 6 g sugar, g protein, 676mg sodium, 9 g fiber