One of two veggie dishes I was making from Weber's Charcoal Grilling
this day to accompany some SMOKE-ROASTED LEG OF LAMB
I took advantage of having two Eggs. I was using both Eggs at 400 degrees: One set up for direct grilling to cook the GRILLED ASPARAGUS w/ BALSAMIC SYRUP
and the other indirect to cook the SMOKE-ROASTED LEG OF LAMB.
This dish started out cooking the potatoes almost to completion using direct heat and then after they were stuffed they use indirect heat to finish. I put the potatoes on after the asparagus was done grilling and finished them on the indirect Egg after the lamb came off. I've made twice-grilled potatoes before & the thing that set these apart was the wasabi & also Dijon mustard. The wasabi paste proved difficult to find, so I substituted fresh horseradish 1:1. These potatoes were very tasty and had a bit of a zing, but weren't too spicy. I'll let the pictures tell the rest of the story.