It is just too hot to cook! Add this recipe to your summer menu for a great grilled side dish that offers full flavor with minimum preparation or clean up!
Do you remember those red skin potatoes that we got in our last CSA box? Well, originally I had planned on turning some of them into potato salad and some into oven roasted potatoes. With the heat, though, I opted instead to do these little red skin potato packets. Okay, laziness had something to do with it, too! My husband was grilling chicken anyway…
This recipe generously feeds six with two people per packet. There are three packets. Just scale it up or down as needed!
3 pounds of red skin potatoes
6 tablespoons butter
3 teaspoons minced garlic (buy it in a jar to save time)
Salt and pepper to taste.
You’ll also need: a grill, heavy duty aluminum foil, a sharp knife.
Wash and quarter the potatoes and place them on a clean dish towel to drain.
For each potato packet:
Place a large rectangle of heavy duty aluminum foil on the counter. Place about a pound of the quartered potatoes on the foil in the center.
Add salt and pepper to taste.
Add 1 teaspoon of minced garlic.
Cut the 2 tablespoons of butter into smaller pieces (about a quarter pat each) and distribute them on top of the potatoes.
Wrap the foil to enclose the packets. You should wind up with something that looks sort of like a boat with two pointy-ish ends of foil, but however you wrap the packets, you will be fine.
Place on the grill for about 20-30 minutes, turning once.
Open the packets and enjoy. Careful, they’re hot!
I loved the results of this dish so much that if we are blessed with more red skin potatoes, next time I will attempt a honey butter version to sweeten the summer.
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