I visited my mother in Florida in early December last year. Even though it was pretty cold for St. Augustine, my stepfather grills year-round on their deck no matter the temperature.
One evening he made these potatoes wrapped in foil and …
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I visited my mother in Florida in early December last year. Even though it was pretty cold for St. Augustine, my stepfather grills year-round on their deck no matter the temperature.
One evening he made these potatoes wrapped in foil and cooked on the grill. They were easy, cooked right alongside the steaks and were very good. We just added a big salad.
Now that the weather is warming, and it’s Memorial Day weekend, start your grills!
Potatoes, Onions and Celery on the Grill
Serves 6
2 to 3 stalks of celery, sliced
3 or 4 onions, peeled and sliced
12 to 14 new potatoes, scrubbed and halved
Butter
Cooking spray
Tear off a big sheet of heavy duty aluminum foil. Spray an area in the center with nonstick cooking spray. Spread the celery in the center. Scatter the onions on top. Arrange the potatoes on top of the onions, cut side up. Sprinkle with salt and pepper. Dot the top with 2 to 3 tablespoons of butter.
Bring two sides of the foil up, fold down and crimp tightly. Do the same with the other two sides to make a snug packet.
Place on the hot side of the grill for 45 minutes, turning over after 25 minutes. Be careful when you open the packet — the steam can be really hot! He stabs it a couple of times with a knife first.
I also added herbs when I made this at home. You can sprinkle on minced rosemary, thyme, chives or a combination of all three. Or, just sprinkle some snipped parsley on top after they come off the grill.
And, I might try adding red bell pepper strips next time.
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