2 pounds small red potatoes, size c or fingerling potatoes
1/2 cup Cookwell & Company Italian Marinade
1 Tbsp. Adams Reserve House All Purpose Rub
1 teaspoon each Adams Cracked Rosemary and Whole Spanish Thyme
Heat oven to 400 F or light charcoal or gas grill.
Scrub potatoes and pat dry. Cut into 1-inch cubes.
Toss potatoes with marinade in a large bowl or sealable 1-gallon plastic bag. Set aside 1
0 to 20 minutes to marinate.
Toss potatoes with Adams rub, rosemary and thyme. Transfer potatoes to a large baking she
et or grill basket.
Cook in oven or on grill with lid closed; roast potatoes 40 to 60 minutes or to desired de
gree of doneness. Serve with steaks.