



There were almost as many nuggets as there were full sized specimens. I found a wonderful recipe for these. Quick, simple and delicious:
GRILLED MARINATED BABY POTATOES
Scrub and then fully cook nugget potatoes in salted water. Do not overcook. Plunge in cold water when done to stop cooking. Halve each potato after cooking, not before.
Mix 1/4 cup mayonnaise and 1/4 cup dijon mustard in a bowl large enough to hold the potatoes. Add 3 crushed garlic cloves, 1/2 tsp salt, pepper to taste and whisk it into a creamy sauce. Sprinkle in some fresh thyme or rosemary if you have it.
Add cooled cooked potatoes to bowl, stir gently to coat and then cover and refridgerate until 1 hour before serving. Allow them to warm a bit at room temperature. When your meat comes off the grill to rest, have these ready to go right on!
To finish: Place them on a well sprayed hot grill, and do not turn until they are beginning to char. Turn each piece once only and grill quickly. Remove to a serving platter and watch them disappear.