Grilled Potatoes

My ancestral roots reach back into the Midwest and deep down I am a meat and potatoes girl.  While HandyMan considers it blasphemy, I can give or take the turkey on Thanksgiving, just pass the mashed potatoes!  In the summer I love to grill potatoes because it is so easy, no pots or pans and oh so yummy when they're done!  Here's how I do it:

Ingredients:

3 lbs Red Potatos

2 Tbs butter or margarine

Salt & Pepper to taste

First I take the red potatos - mostly because I like to save time by not peeling them.  You can also use other potato varieties with thin skins.  Slice them up into thin slices, throw them in a bowl and microwave until they just begin to soften up.

Then, you will need two pieces of foil large enough to surround your potato slices.  I recommend a heavy duty foil that will stand up to transporting and grilling.  Spread your potato slices on the bottom piece of foil and fold the sides up about 1 inch.  Then, dot your potatoes with  butter and sprinkle salt and pepper to taste.

Then, put the second piece of foil over the potatoes and fold bottom piece of foil uparound the top, sealing the packet.

Place packet over medium-low coals or flame and allow to cook 8-15 minutes, or until the potatoes are soft.  To check, carefully slice a hole in the top of the packet.  If they need additional cooking time, push the foil back together.

Once the potatoes are fully cooked, place back in the serving bowl and enjoy!

The variations on this are endless but here are a few that we really like .  Instead of salt, pepper and butter:

• Add 2 tablespoons olive oil, salt, pepper and rosemary to taste


• Add olive oil or butter, 1 small onion sliced, salt and pepper


• Add olive oil, garlic salt and pepper


• Add butter and fresh parsley

What do you like to add to your roasted potatoes?