Preparation:
Scrub potatoes; slice almost through at 1/4 inch intervals. Cut red pepper into quartered; slice crosswise into strips. Insert 1 red pepper strip into each slit of potato. Insert sage leaf into every third slit.
Stir together oil, garlic, salt and pepper; brush over potatoes and red pepper to coat evenly. Wrap each in foil, sealing well.
Place on grill over medium heat; cover and cook, turning occasionally, for 1 hour or until tender. |
