Take a break from usual baked potatoes-and keep the oven cool in the meantime-by cooking these spectacular "spuds" on the grill. Since there's no need to boil the potatoes ahead of time, this tasty, no-fuss favorite is sure to become a timeless classic in your recipe collection. Courtesy of Simple and Delicious Magazine.
- Cut potatoes into 1/2-in. cubes; place in a large bowl. Add onions and oil; toss to coat. Spoon into the center of a large piece of heavy-duty foil (about 18 inches x 12 in.) that has been sprayed with pam or use non-stick foil.
- Combine the Parmesan cheese, oregano, garlic salt and pepper; sprinkle over potato mixture. Fold foil into a pouch and seal tightly.
- Grill, uncovered, over medium-hot heat for 20-30 minutes or until potatoes are tender. Open foil carefully to allow steam to escape.
I will definately be making these all the time! They were delicious! I didnt have red potatoes so I used russet potatoes. I also used olive oil instead of vegetable oil and I omitted the onions and added a teaspoon of onion powder instead. And since its too cold to be out grilling right now I made them in the oven using a foil pouch as recommended. It took about 30 minutes at 375 for them to be tender. Thanks so much for sharing! I loved them!!
It does not get any simpler than this! I made these last week... fantastic recipe diner, my dear, darling, lost daughter! I love doing foil packs, especially when camping. I have to say that I didn't measure the exact amounts of each ingredient (because my measuring spoons somehow disappeared from the drawer, only to find later in step-sons room to stir chocolate milk), but they were "awesome". Thanks for a new fav to use at our cabin. Made for Culinary Quest 2014 - Suitcase Gourmets.
As already said - super easy, no cleanup, and delish. Thanks, Lynn for sharing. Made for Culinary Quest 2014.