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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

HOT-OFF-THE-GRILL-POTATOES (FOIL WRAPPED) Recipe

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This recipe for HOT-OFF-THE-GRILL-POTATOES (FOIL WRAPPED) is from The Klimes Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 tablespoons butter
5 medium potatoes
1⁄4 cup chopped green onion
2 tablespoons grated parmesan cheese
1⁄4 teaspoon salt
1⁄4 teaspoon paprika
1⁄4 teaspoon pepper
3 slices bacon, crisp-cooked, drained and crumbled
2 tablespoons snipped fresh parsley or 1 teaspoon dried parsley
2 tablespoons snipped fresh dill or 1 teaspoon dried dill
2 tablespoons snipped fresh chives or 2 tablespoons dried chives
Directions:
Directions:
Grease a 24 x 18 inch piece of heavy duty foil with 1 tablespoon of the butter.

Scrub and thinly slice unpeeled potatoes onto the center of the foil.

Sprinkle with the onions, cheese, salt, paprika and pepper.

Dot with remaining butter.

Enclose the potatoes in the foil and seal with a double fold enclosing the potatoes completely leaving head space for the steam to build.

Grill potato packet for 30 to 40 minutes, turning every 10 minutes or until potatoes are tender.

Before serving sprinkle potatoes with bacon, parsley, dill and chives.

 

 

 

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