Potatoes are sliced, mixed with sweet onions, then seasoned with garlic and oregano. They are placed in foil packets and cooked on the barbecue grill. This simple recipe makes a delightful accompaniment to any type of grilled fish, meat, or poultry. Feel free to substitute your own favorite herbs.
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour, 20 minutes
Ingredients:
- 3 Tablespoons olive oil
- 6 medium red potatoes, sliced 1/4-inch thick
- 3 sweet onions, sliced thin
- 2 carrots, peeled and sliced thin
- 1 teaspoon dried oregano, crushed
- 1/2 teaspoon garlic powder
- 1 Tablespoon kosher salt
- Freshly ground black pepper
- 1 cup (8 Tablespoons, 1 stick) butter, cut into small cubes
Preparation:
Place olive oil in a large bowl or zip-top bag. Add potatoes, sweet onions, and carrots. Seal the bag. Toss the vegetables in the bag until coated with the oil.
Measure out 12 sheets of heavy-duty foil, about 18 inches long. Place 6 equal portions, each on a double layer of foil, shiny-side up. Sprinkle each portion with oregano, garlic powder, salt, and pepper. Dot each portion with the butter cubes.
Bring two sides of the foil up, and fold down to make a seal, then seal the ends in the same manner so each individual packet is airtight.
Grill over medium heat, turning every 15 minutes, about 1 hour.
Yield: 6 servings
Measure out 12 sheets of heavy-duty foil, about 18 inches long. Place 6 equal portions, each on a double layer of foil, shiny-side up. Sprinkle each portion with oregano, garlic powder, salt, and pepper. Dot each portion with the butter cubes.
Bring two sides of the foil up, and fold down to make a seal, then seal the ends in the same manner so each individual packet is airtight.
Grill over medium heat, turning every 15 minutes, about 1 hour.
Yield: 6 servings
