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SUPER EASY POTATOES
on ANY kind of grill ....with onions if you dare!
This is a quick and easy way to have great tasting potatoes done on any kind of grill or cooker.
I prefer Yukon Gold potatoes. Wash off thoroughly and remove any eyes or weird things on the potatoes. Drain and pat dry with paper towels.
Then take one nice sized or 2 small potatoes, put on your cutting board and cut slices about 80% of the way "across" the potato, about 1/8 to 1/4 inch apart. If you are adding onions, and you should, just take your sliced onions and put on top of potato on a piece of extra heavy aluminum foil. Add a large dolup of butter or better yet, some melted butter over the entire thing! Sprinkle with garlic salt or better yet, some Bad Byron's Butt Rub, Lotta Bull, Dizzy Pig Shakin the Tree, John Henry, or one of Steve Raichlen's flavors, close the pack and your prep is done.
Put the packet on your grill, oven or fire....typically I am cooking something else so sometimes I don't have the flexibility to have 2 different temps or cooking setups, like for instance on a ceramic cooker like the Big Green Egg, and this type of cooking works with almost any setup, direct, indirect, gas grill, on fire right in the coals, etc. The trick is to "monitor" it! Usually when I start smelling it cooking, I will, after 15 minutes or so, take one of them off the cooker and open it (watch out for the hot steam) and check the progress. Firstly, it will sort of "steam" itself and get nice and tender, I test this by "pricking" with a toothpick or fork ...they are basically done at that point but if you have the time and want something truly amazing, put them back on and cook until they start to "brown" on the bottom and let them carmelize all that great flavor. On my example below, I was in a hurry so I removed them at the "just done" stage. The onion is sweet and really ads to the flavor.
mmmmmm........Enjoy!
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