Pegeen is a trusted home cook.
You can use anything: russett, Idaho, Yukon gold, etc. Just cook for less time if you use tiny new or fingerling potatoes. Here's an easy recipe:
New potatoes are best. Big baking potatoes must be cut and the texture is not ideal.
I agree, you can use almost any kind of potato; but, I use russets with walla walla onion and unsalted butter.
I am assuming you are slicing the potato and putting butter and onion rounds in between each slice.
Steven is the author of the best-selling Barbecue Bible and the host of two grilling TV shows: The Primal Grill and Barbecue University.
Don't cook em in foil. Brush baking potatoes w butter or bacon fat. S & P and indirect grill for 1 hour w soaked wood chips tossed on the coals.
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Well played. You deserve a cookie.
There's no intricate lattice-work necessary
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