Prep 20 mins
Cook 35 mins
I have been fixing this for years. It came out of a Kingsford Barbecue book back in 1988. Tells you a little on how old I am. LOL. I no longer use the briquets. This works well on the gas grill also. Just throw on the grill and forget about it. Hope you enjoy them.
- 5 medium potatoes, peeled and thinly sliced
- 1 medium onion, sliced
- 6 tablespoons butter or 6 tablespoons margarine
- 1⁄3 cup cheddar cheese, shredded
- 2 tablespoons fresh parsley, chopped (I use 1 tbls dried)
- 1 tablespoon Worcestershire sauce
- salt and pepper
- 1⁄3 cup chicken broth
- Place sliced potatoes and onion on 22X18-inch piece of heavy-duty foil.
- Dot with butter.
- Sprinkle with cheese, parsley, Worcestershire sauce, salt and pepper.
- Fold up foil around potatoes; add chicken broth.
- Seal edges tightly.
- Grill packet, on covered grill, over medium-hot about 35 minutes or until potatoes are tender.
A brilliant way to cook potatoes on the barbecue that is easy and really tasty...the entire family enjoyed these, and I will most definitely be cooking these again and again.
Thanks for another great recipe TeresaS.
Made for ZaarStars.
These were excellent potatoes. So quick and easy to fix. It rained here all day so I made as directed and put the foil in the oven. The potatoes were tender and flavorful. Thank you so much for sharing TeresaS. :)
Loved it. It took longer than 35 minutes, but maybe my grill had cooled off too much. I left out the cheese and reduced the butter a little. I also left the peel on. My favorite part were the parts that got brown and carmalized.