I was so starving the night we had these that I completely slipped and didn’t take a photo until there was just a small serving left. So I placed the meager portion in a bowl for the shot but it just doesn’t capture the yummy goodness of what they looked like when the foil was opened to the delightful crispy morsels that we paired with some grilled tri-tip and black beans. But that’s OK, I can still share the recipe.
These can be made with any kind of potatoes, with skin on or off. When I suggested grilling the potatoes in foil (which we have done countless times, they are so good this way) my husband had already peeled the potatoes. Since the potatoes would take more than twice as long on the grill as the steak and we were running low on propane, we popped these in the toaster oven for a half hour before placing them on the grill. For the amount, just use however much you need to feed your group.
Roasted Garlic Potatoes in Foil
Potatoes, peeled or unpeeled, cut into 1/2-inch pieces
Lots of minced garlic
Mrs. Dash Seasoning
Heavy duty aluminum foil
Butter/margarine of choice
Preheat your grill or oven to 375 to 400 degrees. In a bowl, lightly coat the chopped potatoes with olive oil. Season liberally with all the spices and mix around until well coated. Place the potatoes evenly in the center of a large piece of heavy-duty aluminum foil. If you don’t have heavy duty, you should probably use two layers of it. Fold over the foil to make a package and crimp the edges tightly. Place in the oven or on the top rack of the grill seam-side down and cook for about 30 minutes. After a half hour remove and carefully unfold the foil and add small pats of butter all over the potatoes. If you add the butter at the beginning it will most likely burn. Now place back in the oven or grill seam-side up and finish cooking. We made a huge batch of these, and you can tell by the photo that there was very little left.