Grilling Recipes: Potatoes in a Bag

As I mentioned, this is a great side dish. It's a fun way to serve potatoes, can cook right alongside whatever else is on the grill, and can even be assembled ahead of time. This recipe is meant to serve 4 people, but can be easily adjusted.

Potatoes in a Bag

4 baking or russet potatoes
1 sweet Vidalia onion
4 cloves garlic
1 to 2 sticks of butter
Salt
Pepper
Tin Foil

Set out four pieces of tin foil, each about 1 ½ to 2 feet long. It's best to use a heavy-duty foil or two layers of regular foil. Clean each potato and remove the eyes. Then cut the potatoes into quarters, cutting each quarter into two slices, and then chopping those slices into one inch or smaller cubes. Pile each chopped potato into the center of a piece of foil, one potato per section of foil.




Chop the onion, then sprinkle it over the potato pieces, about one quarter of the onion per section of foil. Then mince or press the garlic and sprinkle a clove over each pile of potatoes.




Generously sprinkle salt and pepper over each potato mixture. (I also added some garlic powder because I'm a big fan of garlic, but it's not necessary.) Then place two or three tablespoons of butter, or more, over each potato mixture. The more butter, the juicier and tastier the potatoes will be.




Create a tent out of the foil by bringing together the two short ends. Fold the ends over at least three times to seal tightly. Then fold over the two open sides in the same way to create a pouch. Gently shake it a bit to mix the ingredients, being careful not to puncture the foil.




Grill the pouch for 45 minutes to an hour, turning over at least once. You can crack open the top of the pouch to check on the progress of the potatoes while grilling. To serve, place the pouches on a platter and open the tops to reveal the contents. Enjoy!