Grilled Red Potatoes

INGREDIENTS

INSTRUCTIONS

Hello, Grilling Enthusiasts!
Preparing an entire meal on the grill is a special challenge, but it
actually requires only a little planning and patience.
Today's recipe is for savory red potatoes as prepared on the grill. Cooking
time varies greatly with the size of the potatoes, so plan accordingly.
This is a simple recipe to prepare and takes about one hour on a
slow-burning grill (or 45 minutes in a medium oven). Your efforts will win
you a considerable amount of culinary praise!
Cut about 2 lb. of fresh red potatoes in half. Ideally, you will want to
have all the potato pieces about the same size, so try to use small
potatoes or at least cut all of them into nearly equal portions.
Coat each potato half or chunk with margarine, butter, olive or Canola oil,
or a nonstick butter-flavored cooking spray.
Take a sheet of tinfoil and spray or butter its dull side.
Place potatoes in a single layer on the sheet of foil and sprinkle the
exposed sides of the potatoes with salt and pepper to taste.
At this point, you may add a sprinkle of fresh dill or thinly sliced
scallions for additional savory flavor.
Tightly seal tinfoil wrap. Add a second layer of foil if your seams are
weak to prevent leakage.
Place potatoes on your grill over moderate heat, making sure heat is evenly
distributed.
Grill for about an hour, turning every 15 minutes.
A fork will easily pass through the potatoes when they are completely
cooked and ready for serving.
You can cheat the grill and prepare potatoes in the oven by baking for
45-minutes at 350 degrees.
Kitchen Staff Tip: Smaller portions are easier to cook and move about on
the grill; try preparing this recipe as directed, making sure to separate
the potatoes into four equal portions. In that way, you can pull one
prepared package of potatoes off the grill and serve in the partially
unwrapped tinfoil.
Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day
<recipe-a-day@bignetwork.com> on May 10, 1998

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