Those Christmas recipes are popping up like daisies. Don’t you just love it? It’s my favorite thing to cook up and photograph because it’s all such pretty and unique food.

A few months ago I ran into a recipe for grilled potato slices in a women’s magazine. Made a mental note and then shoved it to the back of my brain. Where it emerged from the dark dungeons of my mind a few days ago, while I was trying to come up with a suitable Christmas menu. I tried a few different combinations before I found the one that worked best for my taste buds.

It’s fast,tasty and simple and is a perfect match to poultry, roast meat and fowl!


Ingredients:

4 large potatoes
4 tbsp honey
1/3 garlic clove
1/2 tsp lemon zest
lemon juice
1 rosemary sprig
coarse sea salt
2 tsp oil


Directions:

Peel the potatoes and slice each potato in thick slices. Roughly 4 slices. Give them a quick bath to get rid of the excess starch. Parboil them in lightly salted water until bite tender but not cooked all the way. This will take 8 to 10 minutes, depending on the thickness of your slices.

Finely mince 1 rosemary sprig.

In a small bowl you combine the honey with the lemon zest and 1/3 to max 1/2 a garlic clove. You want to add to the honey flavor, not overrule it, mind you.

Add a bit of lemon juice and the oil, enough to make the thick honey a little more liquid but not too much. Alternately you could use an orange for this as well.

Drain the potato slices and let them dry. Brush one side of the slices with half the marinade.

Get your grill sizzling hot and toss the potato slices on top of it, honey side down. Brush the remaining marinade on top of them and grill them until tender and caramelized. This will take 3 to 4 minutes. Flip them over and grill the other side as well.

Don’t just throw them on a plate, will ya! It looks so much prettier to make individual piles, garnish them with a little rosemary and sprinkle coarse sea salt on top.