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| Grilled Chili Potatoes |
| 8 small new potatoes (about 1 lb.) 2 tbsp Hot Eastern Spice Oil 2 tbsp chopped fresh chives 1 tbsp freshly grated Parmesan cheese Salt and pepper to taste Scrub potatoes; do not peel. Boil in salted water and cook for 10-15 minutes or just until tender; drain well and cut in half. In a bowl mix Hot Eastern Spice Oil, chives, Parmesan, salt and pepper. Add potatoes, coat well; thread onto skewers. Grill over medium high heat, brushing often with remaining mixture, for 6-10 minutes or heated through and skins crisp. Serves 4. |
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