August 6 2015 Page 5 What a versatile product. ou bake it, boil it, fry it, smash it and bash it. But with this hot weather lets try grillin’ it! Live Well, Love Much, Laugh Often! – The Chef Ingredients Preparation • 6 to 8 meduim sized red skin potatoes sliced in ¼ inch rounds • 2 Tablespoons kosher salt • 1 Tablespoon course ground black pepper • 1 Tablespoon chopped rosemary • 3 to 4 cloves chopped garlic • 1 cup olive oil • 1 Tablespoon crushed red chili fl akes 1. Place all in a mixed bowl and toss together. 2. Let some of the oil mixture drain off the potatoes into a second bowl. 3. Place the potatoes carefully on the hot grill. Grill for about 1 minute on each side while basting lightly with the oil mixture. Serve hot. and how to bang them by Chef Sha fer Spicy Herb Rubbed Grilled Potatoes RESTAURANT PR MOTION 6 cities for the price of 1 El Segundo Herald Torrance Tribune Manhattan Beach Sun Hawthorne Press Tribune Inglewood News Lawndale Tribune SIZE NUMBER OF TIME RUN – Cost per 1x 4x 8x 12x 26x Full $900 700 650 600 550 1/2 700 550 500 450 400 1/4 550 425 375 325 250 3/16 450 350 300 250 150 1/8 250 200 175 150 125 1/16 200 150 125 100 75 Advertise! Buy space in any one newspaper and your advertisement will be placed in all six publications. Email us for more information. Torrance area contact Charlene Nishimura Email: charlenenishimura1@gmail.com Phone: 213-709-8590
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