"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Briannonís Grilled Halved-Potatoes Recipe

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This recipe for Briannonís Grilled Halved-Potatoes, by , is from The Donovan Family Online Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Briannon Chester
Added: Monday, June 4, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4-6 Russet Potatoes
garlic salt or salt
fresh ground pepper
olive oil or other oil

Directions:
Directions:
Oil and salt the skins and bake the potatoes in the oven for about an hour at 350.
When cooled slightly, cut in half the long way so that will sit flat on a dish or toaster oven tray. Poke the cut face of the potatoes with a fork just a little, liberally salt and pepper, and wet with as much oil as they will take without spilling. Re-oil a few minutes later after the cut faces appear dry and season again if desired.
Pop on a hot out-door grill face up for a few minutes or so and then flip face down and grill until golden-brown about 10-20 minutes depending on grill heat. Be careful not to burn them. You may have to move them around in case of grill hot spots.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
yes
Personal Notes:
Personal Notes:
Long flat potatoes are easier to handle. You can also be creative with the seasonings to suit your personal tastes or the meal being served. Lastly, if re-oiling on the grill or if the potatoes drip, watch for flare-ups, the burning oil can create soot on your spuds, which is definitely not good eats.

 

 

 

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