Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in a covered saucepan, cook potatoes in boiling water for 5 minutes. (i use the microwave.) in a large bowl, combine the hot potatoes, olive oil, garlic, salt and pepper. using a slotted spoon, transfer potato mixture to a grill basket or grill pan. for a charcoal grill, place grill basket or grill pan on the grill rack directly over medium coals. grill, uncovered, about 25 minutes or until potatoes are golden brown and tender, turning basket or tossing potatoes in grill pan serveral times during grilling. for a gas grill, preheat grill and reduce heat to medium. cover and grill as above. transfer potatoes to a serving dish and sprinkly with the sliced green onions.

Target recipe: remove outer covering on garlic. do not peel or separate the cloves. place each garlic head on a large square of heavy aluminum foil. fold up the foil so the cloves are completely wrapped. bake for 1 hour at 350°f remove garlic from oven and cool for ten minutes. separate cloves and squeeze cloves to remove cooked garlic. discard skins. in food processor, mix garlic, cheeses, milk, and dill until smooth. place in serving dish. sprinkle with parsley. serve in hollowed out red cabbage in basket surrounded by assorted vegetables for dipping. note: this recipe is very versatile. the roasted garlic puree can be used on cooked vegetables, fish, steaks, salad greens and baked potatoes.