• Ingredients:
• 8 New Potatoes
• Coarse Salt
• Black Pepper
•  
• Paprika
• 1 tbsp. melted Butter
• 1 sprig fresh Rosemary (remove stems)

Blanch whole potatoes in salted, boiling water until "fork tender," but firm. Immediately allow to drain, dry and cool. Cut in quarters (wedge shape.) toss with melted butter and season with coarse salt, cracked pepper, paprika, and rosemary leaves. Place on aluminum foil and form envelope. Close tightly.

Place on grill and heat while steaks and mushrooms are cooking.

Note: These potatoes can be prepared a day ahead of time. Aluminum cooking pouches are available in health food stores.