Grilled Rosemary Potatoes by Susan

2 Lg Potatoes
Butter or Margarine, melted (approx. 3 T)
Rosemary, fresh or dried, finely chopped
Paprika (optional)
Salt & Pepper to taste

Microwave or bake (or grill in foil) potatoes until just cooked. You do not want them too soft. In the meantime melt butter with the rosemary (about 1 tsp. per spud)& paprika (few shakes for color). This will infuse the butter with flavor. Pour melted butter into shallow plate or pie pan. Slice potatoes while they are still hot, skin included, into 1/2" to 3/4" pieces. Place in melted butter and turn so both sides are coated. They will soak up the infused butter. They can now sit until ready for grilling. Grill both sides until golden and crispy. You may want to double the recipe as fights have broken out over them.