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Author Notes: Philadelphia summers--temperatures in the 90’s with humidity to match--make me wilt (and homesick for Western New York, but that's another story). So if I'm cooking, everything is going on the grill, no exceptions. Did I mention my 105-year-old house lacks air conditioning?
These potatoes are a nice side to any grilled main, from salmon to pork loin to burgers. We fight over the crunchy bits!
I think the roots of this recipe go back to Girl Scout camping days... —Windischgirl
- 1 1/2 pounds Waxy potatoes, such as red bliss or Yukon golds
- Vegetable oil or olive oil (not extra virgin)
- fresh chives, Rosemary, and parsley, chopped
- Salt and pepper
- Heat the grill to medium (or get your campfire going). Tear off four pieces of foil, each about 18 inches long, and drizzle each with oil, about 2 tsp.
- Scrub the potatoes and cut into 1/4-inch pieces. We usually make rounds, but cubes or wedges are fine too, however the spirit moves you. Divide the potatoes between each of the foil packets. (If you have kids, this is a subtle way to show favoritism...)
- Generously season the potatoes with salt and pepper. Sprinkle with the chopped herbs and drizzle with additional oil, about 2-3 tsp per packet. Wrap tightly. If placing in a campfire, double wrap the packets in foil.
- Cook until tender--depending on the potatoes, it can take 20-30 minutes. When grilling, I put the potatoes on first, before any of the other dishes. Serve one packet per diner.
- This recipe was entered in the contest for Your Best Recipe Cooked Over a Fire