Monday, January 7, 2008

BBQ Potatoes

BBQ Potatoes
Tried & True - VERY good

4-6 large russet potatoes
1 medium onion (optional)
2-3 garlic cloves
cooking spray
tin foil or bbq foil bags
sour cream (optional)

Wash potatoes well. (Leave the peel on, or peel potoatoes - your choice. I leave the peel on - they get nice and crispy.) Cut each potato in half and then slice. You can slice the onion in large chunks or in small slices. Remove 2 pieces of tin foil about 24" long each. Lay them one on top of the other. (Or use a large foil bag). Spray the foil with cooking spray to keep the potatoes from sticking. Place potatoes and onions on a pile in the middle of the tin foil. With a garlic crusher, crush the garlic cloves over the potatoes and spread them around. Scatter several pats of butter over the potatoes. Lightly salt the entire concoction. If you don't use real garlic, you can use garlic powder instead. This is equally as tasty.

Bring the two short ends of tin foil together and fold them over each other several times sealing the tin foil together. Fold the sides together in the same way creating a large foil packet that will hold together on the BBQ. If need be, wrap the entire thing in another sheet of tin foil to make it more secure.

Start cooking the potatoes well before you start cooking the meat on the grill. Place the entire packet on the BBQ grill. (Can be cooked in the oven if necessary) Cooking times vary according to how crunchy you like the potatoes. I like them VERY well cooked. 25-30 minutes total cooking time - turning often to prevent the potatoes from burning.

Serve with sour cream! Makes an excellent side dish to any bbq'd meat. This is my absolute favorite way to make potatoes.

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