Grilled Potato Planks

2.Combine all the remaining ingredients in a large, resealable plastic bag or mixing bowl, blending them well.

3.Add the chicken wings; toss well to coat the wings in the oil-spice mixture. Seal the bag, pressing out any air, or cover the bowl; refrigerate for 2 to 4 hours.

4.Place the wings on the grill. Grill for 25 to 30 minutes or until done, turning with tongs every 10 minutes to prevent burning and to ensure even cooking. To test for doneness, cut into the thickest part of the wing, the meat should be white, with no trace of pink and the juices should run clear.

Preparation time: 15 minutes

Marinating time: 30 minutes to 1 hour

Grilling time: 15 minutes

Yield: 4 servings

4 medium potatoes (about 11⁄2 pounds	1 teaspoon dried marjoram, oregano,
total), scrubbed		or dill
6 tablespoons extra-virgin olive oil	1⁄2	teaspoon Tabasco sauce, or to taste
11⁄2 tablespoons white wine vinegar	1⁄2	teaspoon kosher salt (or table salt),
2 cloves garlic, peeled and finely minced		to taste
	Pepper to taste

1.Cut the potatoes lengthwise into 1⁄3-inch-thick slices. Place the slices in a medium saucepan with enough lightly salted water to cover. Cover the pan and bring to a boil. Boil for 5 minutes or until nearly tender when pierced with the blade of a thin, sharp knife; drain thoroughly. Place the potatoes in a large, shallow baking dish.

2.Make the marinade by combining the remaining ingredients; pour the marinade over the warm potato slices, turning to coat. Cover and let stand for 30 minutes to 1 hour.

3.Before grilling, brush both sides of the potatoes with the marinade, being sure to include bits of garlic and herb. Place the potatoes on the grill and grill until lightly browned for 6 to 8 minutes. Turn and grill until lightly browned and crisp on the second side 6 to 8 minutes more. If desired, season before serving with addi- tional salt and pepper and Tabasco sauce.