1 (14-ounce) can fat-free, lower-sodium chicken broth
2 bay leaves
16 small red and yellow potatoes, halved lengthwise (about 18 ounces)
8 small boiling onions, peeled (root end left intact)
4 ounces linguica sausage, diced
1 tablespoon chopped fresh flat-leaf parsley
1/2 teaspoon kosher salt
How to Make It
Remove grill rack, and set aside. Prepare grill for indirect grilling, heating one side to medium-high and leaving one side with no heat. Place grill rack on grill.
Combine 3 cups water, Dijon mustard, and the next 5 ingredients (through bay leaves) in a large saucepan. Bring to a boil, and cook for 2 minutes. Add potatoes and onions; bring to a boil. Reduce heat to low, and simmer for 12 minutes. Remove from heat, and let stand for 10 minutes in cooking liquid; drain. Cut onions in half.
Pierce the bottom of a disposable aluminum foil pan several times with the tip of a knife. Place the potatoes and onions in pan, and coat with cooking spray. Place pan on grill rack over unheated side of grill; cover grill, and cook for 25 minutes or until lightly browned.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add sausage, and sauté for 4 minutes or until lightly browned. Combine sausage, potato mixture, parsley, and salt in a large bowl; toss gently.
This was absolutely fantastic! One of the best potato recipes ever! I used the oven to finish them, rather than the grill, and it took quite some time to get them browned up.. I doubled up the servings to make this the main dish. Only 3 pts per serving, 7 pts for two.
I liked the flavors of this dish, but grilling the potatoes and onions didn't work out well for me. They didn't brown over the indirect heat. The whole dish was a little dry when I served it. I would have preferred a bit of sauce. I used Portuguese chorizo instead of linguica.