Cut red potatoes lengthwise in 3/4 inch thick slabs. Chop herbs finely. Combine in a large bowl. Toss with the olive oil and romano cheese.
Preheat barbecue to medium. Place potatoes directly on the grill. Cook 3 to 4 minutes. Turn and cook until desired tenderness. No need for ketchup here.
Originally Submitted
6/16/2010
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