Potatoes for the Grill

Ingredients and Directions

Place a nice, long (at least 2 feet) of HEAVY DUTY foil on a flat space and spray liberally with no-stick spray.

Slice several Russet potatoes and a couple of nice cooking onions and mix together with hands.

• Sprinkle with olive oil
• dot with butter
• add shredded Cojak or other nice melting cheese
• salt and pepper to taste

Mix again with hands.

Fold foil together and roll a couple of times to make a seam on top, and seal ends securely. Poke a few holes on top of the package with a sharp knife.

Place package over coals, turning every 15 minutes or so, for about an hour on a covered charcoal grill.

Test for doneness by poking a sharp knife into the potatoes, through the top of foil. DO NOT puncture the bottom of the foil.

I am trying a variation of this recipe tonight because I want to try my fresh rosemary!

Variation - Italian Grill Potatoes

• quarter several red skinned potatoes
• peel and add several fresh pearl onions
• add 2-3 Tablespoons fresh rosemary
• sprinkle liberally with:
• olive oil
• parmesan cheese
• shredded mozzarella
• salt and pepper

Grill the same as above.

By Margie Minard from Mount Vernon, Oh

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