Barbecued Potatoes

From The Frugal Gourmet Cooks American by Jeff Smith.

• Ready In: 1 hr 10 mins
• Serves: 6-8
• Yields: 6

Ingredients

• 4  potatoes, unpeeled, washed
• 3⁄4 cup  vinaigrette dressing
•  salt and pepper

• VINAIGRETTE DRESSING

• 1⁄2 teaspoon oregano
• 1⁄2 teaspoon rosemary
• 1⁄4 teaspoon Coleman's dry mustard
• 1⁄2 teaspoon sugar
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper
• 1  cup olive oil
• 1⁄3 cup white wine vinegar
• 2  tablespoons water
• 2  teaspoons fresh lemon juice
• 2  garlic cloves, crushed
• 1  teaspoon Worcestershire sauce

Directions

1. Bake potatoes in their skins about 30 minutes at 450 degrees Fahrenheit.
2. While still hot, cut the potatoes lengthwise in half and each half into quarters.
3. Place in a glass baking dish and cover with the dressing.
4. Let stand 1 hour turning once.
5. Remove from the dressing and place on the grill.
6. Salt and pepper to taste.
7. Grill the pieces until golden, about 10 minutes.
8. DRESSING:
9. Place oregano, rosemary, Coleman's dry mustard, sugar, salt, and pepper in a food blender and grind for a few seconds.
10. Add the olive oil, white wine vinegar, water, fresh lemon juice, garlic, and Worcestershire sauce; whip to an emulsion or until thick.
11. Store in the refrigerator for at least 1-1/2 hours before using.