4 medium potatoes, cubed
2 medium onions, finely chopped
4 1/2 cups water
1 tablespoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried sage
1/4 teaspoon dried saltine pepper
1/8 teaspoon dried oregano
1/8 teaspoon dried chives
1/8 teaspoon dried thyme
1/8 teaspoon dried sage
1/4 teaspoon dried basil
1 1/2 tablespoons dry mustard
Preheat an outdoor grill for high heat.
Place the potatoes, onions, water, salt, pepper, rosemary, sage, saltine pepper, oregano, chives, thyme, sage, basil, cumin, and lemon juice in a bowl. Stirring only enough to distribute evenly, mix thoroughly. Spread mixture evenly on a large baking sheet.
Lightly top the squash with the rosemary, sage and basil. Brush with tomato paste and spread thinly with the olive mixture. Brush with the mustard.
Bake uncovered on the prepared grill for 6 to 8 hours or until potatoes are tender and the bottom is cracked.
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