HERBED POTATOES

3 lbs. small red potatoes, unpeeled
6 tbsps. malt vinegar
5 tbsps. olive oil
l-l/2 tbsps. dried oregano, crumbled
l-l/2 tbsps. minced fresh thyme or l/4 tsp. dried, crumbled
l tbsps. pepper
3/4 tsp. salt
Place potatoes in large pot and cover with cold water. Boil until
almost tdnder, about 30 mins. Drain and cool. Cut potatoes
crosswise into l/2″ thick rounds. Whisk remaining ingredients in
large bowl to blend. Add potatoes and toss thoroughly to coat.
Cover and let stand l hour at room temperature.
Prepare barbecue (med. heat). Remove potatoes from marinade and
place on grill; reserve marinade. Cook potatoes until golden brown,
turning occasionally, about 12 mins. Transfer to platter. Brush
remaining marinade over and serve.