Since tonight was our first grilling of the spring-like season we experienced this weekend, I thought I would take a few pictures of my husband's favorite potatoes. This is my own version of grilled potatoes that my mother used to make.
I started with 6 medium spuds (I always make extra so Mr. C has some left-overs for the next night). I wash them, then microwave on my vegetable setting just until done. Next I spray a large sheet of heavy duty foil with Pam. After slicing the hot potatoes on a cutting board (no more than 1/4" thick, the thinner the better), I place them on the foil and season with my favorites. I ususally use sea salt, onion salt, fresh ground pepper, and drizzle with olive oil. When the garden spring onions come in, I often slice a handfull on the pototoes before grilling...delicious.
Opptional use of butter or margarine dotted on top creates added flavor.
After seasoning, bring the two longest sides of the foil up and fold it over twice to make a sealed pack. Then fold or roll up the two ends.
Now your packet is grill ready. Often I put the pack on the grill when I light it, and let it warm up with the grill. I will leave it on one side for 10 to 20 mins. depending on how hot I have the grill. Then when I put the meat on, I flip the package with my grilling spatula, being careful not to tear the foil.
I bring the potatoes in at the same time I bring the meat, and simply open and serve. A dallop of sour cream is also good with these, but it doesn't take any special side sauces to make Mr. C happy.
For those who like to use a George Foreman grill, I make these same potatoes making all slices 1/4" thick, and place a single layer on the grill. I prepare them before the meat, and keep them in foil until the meat is done. Try them and let me know how you like them!