Grilled Yukon Gold Potatoes

Yukon Golds are good all-purpose potatoes, not only good on the grill, but excellent for baking.

• 4 medium Yukon Gold potatoes, unpeeled, cut in 1/2 inch slices
• 2 Vidalia or other sweet onions, peeled, cut in 1/2 inch slices
• Olive Oil
• Kosher salt
• Coarsely ground or cracked black pepper

METHOD

Tear off two - 2 foot lengths of heavy duty aluminum foil. Place one lengthwise on your work surface and place the other crosswise, forming a cross

Drizzle olive oil generously on the center where the foil is double thickness, then layer potatoes and onions on that center square in alternating, overlapping rows so there's some onion between every potato slices. The onion and potato should just about cover the center square - leave an inch or so for sealing

Sprinkle liberally with salt, pepper and more oil. The onions and potatoes should be nicely coated, but not dripping. Fold the bottom foil layers over to meet in the center and seal. Fold remaining ends over and seal. Crimp any open edges to fully seal packet. If it seems flimsy or wants to open, wrap in another layer of foil and seal well The oil will flare on the grill if it leaks.

Place packet on grill rack over hot coals. Close the grill if you have a cover and cook 20 minutes.

Carefully turn packet and cook other side 20-30 minutes more, or till potatoes feel done through the foil. (You can peek if you need to, just seal well if they need more time.)

The potatoes should be fully cooked, with crispy, burnt edges, and onions will have melted almost completely.

We love this method for cooking leeks, parsnip, carrots - almost anything including asparagus - mix like minded vegetables and adjust timing.

Serves: 4

This recipe from www.inmamaskitchen.com

Contributor: Stacy Cooper

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