Grilled Potatoes

Now that summer is in full swing everyone has their barbecues ready to go.  Hamburgers, hot dogs, chicken and steaks are easy, but what do you serve on the side?  Grilled potatoes are the answer.  When I was in college I had a roommate named West that showed me this simple and fantastic dish.  Using potatoes, seasonings and a little aluminum foil you can have a great dish ready when your protein is ready.

Since the potatoes are grilled in aluminum foil they are allowed to steam then they get crispy around the edges.  They are the perfect side dish.

 West’s Potatoes

• 6 russet potatoes
• 1 small onion
• 1/2 cup parmesan cheese
• 3 cloves garlic
• 1/2 stick of butter
• 3 tbs olive oil
• 2-3 tbs favorite herbs – I like Herbs de Provence (everything tasty in one shaker)
• 1 tsp salt
• 1 tsp pepper

Wash the potatoes and let them air dry.

Using a slicer, a knife or the slicing attachment for your food processor, thinly slice the potatoes.  Place them in a bowl.

Next drizzle the olive oil over the potatoes and stir.  Try to cover all of the potatoes.  If you feel you need a bit more olive oil, add it.

Next slice the onions.  Chunks are good as they will cook down and get really soft.  Add them to the bowl.

Next dice up the garlic cloves.

Now add the garlic, salt, pepper and the herbs to the bowl and mix well, but try not to break the potatoes up.

Next fold a piece of aluminum foil into a pouch and pour the ingredients into the pouch.  RenoldsWrap makes foil packets too.  I found some at the dollar store so that is what I used.  Spray the inside with a non-stick spray. I know that there is a lot of oil in this recipe but due to the heat it is necessary.

Cut the butter into chunks and spread it evenly over the ingredients.  This will help the potatoes brown and will add great flavor.

Grate a 1/2 cup of parmesan into the packet.  I like fresh, but it also tastes great with the green can stuff.

Seal up the pouch.  If you made your own pouch out of aluminum foil you should wrap another layer over it.  This will help you flip it without piercing the foil.  If you pierce the foil all of the oil will leak out and you will get flare ups.  Flare ups are bad.  Make sure to have a spray bottle of water by the grill just in case this happens.

Now place the packet on the grill over medium to high heat.  Flip 3 times every 10 minutes.  After about 30-35 mins they are ready.  If you start these and they get done before your food they keep really well on the warming racks on the lid of your grill.

To serve place the packet on a plate.  Cut a slit down the middle and open up the packet.  Watch out, it is hot and a lot of steam will roll out of the packet.  The potatoes closer to the foil will be super crispy and the ones in the center will be more tender.

Usually the crispy ones get eaten first at my house.  They are so tasty.

Next time you need a quick side dish for the grill, try some grilled potatoes, West Style.