This past week we had an impromptu gathering of friends from Texas. It was so fun to get together with them, as our hearts are similar.
Carpenter loves it when I get potatoes to put on the grill and it's pretty simple.
We usually leave the skin on but this time I peeled the potatoes first.
There are a lot of options for this type of side for your meat.
One of the most important things though is that you need HEAVY DUTY tin foil. I always use Reynolds.
Tear off a square piece approximately
Then cut up potatoes in bite-sized chunks.
Add a slice of butter, garlic powder, onion powder and salt and pepper. (I didn't put enough salt on this last time, but you can add it afterward as well.)
Optional additions are endless, but some would include cheese, bacon bits and other toppings you like on potatoes. Probably wouldn't want to use sour cream till after it's cooked though. Just saying. :)
I usually pull up the opposite sides in the middle and then fold it over about 1/2 inch twice. Then fold the ends in carefully.
Throw it on the grill, probably before your meat, by about 15 minutes, depending on how thick your meat is.
Yum, some of the edges may get burned so watch it carefully, but the middle will be amazing.
Keep pressing on,