Grilled Potatoes

Directions

1Slice and dice. The first step is to slice potatoes into ½ to ¾ inch cubes. You can first peel them or leave the skins on, depending on your preference. We like to use a good chefs knife such as this Henckels chef knife

1Slice a medium onion in half, and then cut the half into ¼ inch wide half rings. (We only need one half of the onion.)

1Dice one clove of garlic, or use a garlic press to press one clove. Set the garlic aside on the cutting board or in a small holding dish.

1Prep the foil. Tear off a large sheet of heavy duty foil, or double sheet of regular foil. The sheet should be large enough such that all of the potatoes can fit on ½ of the sheet, about 2 feet for 1 large baking potato, 3 feet for 2 potatoes. Drizzle the 2 tablespoons of olive oil over the foil. Spread the oil with a basting brush or clean fingers.

1Assemble the potatoes. Add the potato cubes to the one half of the oiled foil. Add the sliced onion, spreading them around. Sprinkle the garlic over the potatoes, making sure to distribute the garlic as much as possible. Grind about 1 teaspoon of fresh pepper and add about 1 teaspoon of salt. Slice 1 tablespoon of butter into 3 or 4 chunks and spread them out over the mixture.

1Fold it up. Fold the foil in half, up to cover the potatoes. Crimp all sides of the foil to create a tight seal.

1Cook ‘em. Now place the foil packet on a preheated grill over a direct medium low heat. Close the lid and let them cook for 5 minutes. Flip the foil packet over. We find it is best to use tongs and a spatula. Be careful not to poke a hole in the foil. Cook for 5 minutes and turn it again. Cook 5 more minutes then flip for a final 5 minutes. Remove from the heat.

1Cut open the foil and scoop out the potatoes. Optionally, you can add butter to taste, though you don’t need it.