Red Potatoes
Red potatoes… seriously how versatile are they? Potatoes in general…. These are potatoes that you can make anywhere… anytime. My family starting making these on the grill when the power was out (for a few days) and we needed to make a side dish. You can dice your potatoes, you can slice your potatoes, you can chop your potatoes… you can make the potatoes any shape you want.
This is an embarrassingly simple dish. Red potatoes, onion, garlic, butter, and parsley (and of course salt and pepper).
Michigan Ingredient: Meijer butter
I know… I know… stretching it a bit are we? The potatoes were on sale, and I checked and they were not Michigan potatoes… 🙁
Scrub your potatoes clean so that you don’t have to peel them. Plus…. the peel has nutrients that people just simply throw away.
Chop your potatoes somewhat on the smaller side to speed up the cooking process so that you can cook the potatoes on the grill. THAT’S RIGHT… the grill 🙂 Again, you can make the potatoes any shape, just keep in mind that the shape and size varies the cooking time.
Dice your onions. I believe that if you “chop,” that signifies that the pieces are bigger and when you “dice,” the pieces are smaller. Fun with words everyone. (ha)
Smash your garlic…
and mince. You can use one of those fancy tools, but again… I don’t have that tool. There’s no need. I firmly believe what Alton Brown is always saying… why have a specialty tool when you can use something in your kitchen that you already have, and also.. most times the specialty tool can only do one job.
Take some aluminum foil (eye ball how much you think you need) and make sure you spray it with non-stick cooking spray to prevent sticking. Place your potatoes down, onions and garlic on top, and take 4 tablespoons of butter (you can use more if you want, but the general rule is one tablespoon per potato) and cut each tablespoon in half and place over the potatoes. Season with parsley and salt and pepper.
Squeeze your foil tight, realize that you need more foil … and get more foil..
Wrap the potatoes tight and place on the grill.
You can cook these potatoes on the grill, in the oven, or even on a campfire while you are camping. Again, versatility is what makes these potatoes so great!!
Sprinkle with a little bit more parsley for color and voila! Red potatoes on the grill. You can serve these potatoes with anything… eggs, burgers, hot dogs, steaks… anything. And the leftovers are just as good. I would recommend pan frying them (or you can place on a campfire the next day) the next morning for breakfast.
- 4 Red Potatoes
- 4 tablespoons of Butter
- 1 Medium Onion, diced
- 3-4 Cloves of Garlic, minced
- Parsley
- Salt and Pepper
- Scrub your potatoes clean under semi-cool water.
- Cut your potatoes into whatever shape you desire (slice, diced, chopped, etc.)
- Dice your onion and mince your garlic.
- Take aluminum foil and spray with non-stick cooking spray. Place your potatoes down on the foil, then your onions and garlic.
- Cut each tablespoon of butter in half, and place on top of the potatoes.
- Season with salt and pepper and parsley. You can use as little or as much.
- Squeeze your potatoes tight in the aluminum foil and use more foil if need be.
- Place your potatoes on the grill, or in the oven, or over a campfire for about 30-45 minutes until potatoes are cooked/softened.
- Once cooked, adjust any seasonings you may need to to taste.