• 3 lb baby red & white potatoes, cut in half
• ¼ c extra virgin olive oil
• juice from ½ lemon
• 5 garlic cloves, chopped
• 2 t oregano
• 2 t dried thyme
• 2 bay leaves
• 2 T unsalted butter
• salt
• pepper
• bamboo skewers

Place the bamboo skewers in water to soak for 30 minutes.

Using a fork, poke some holes in each potato half and place them into a large ziptop bag. Add olive oil, lemon juice, dried thyme, and oregano, garlic salt and pepper and a few bay leafs. Place in the fridge to marinate for 20 minutes.

Remove the potatoes from the marinade and skewer them with the flat side all facing the same way.

Preheat the grill to medium.

Oil the grill grate and place the potatoes flat side down on the grill. Leaving the lid up to watch for flare ups, cook for 20-25 minutes or until golden brown and cooked through.

Brush with butter and season before serving.

Preparation time: 30 minutes
Cooking time: 30 minutes

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