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Grilled Garlic Potatoes

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HistoricFoodie View Drop Down
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    Posted: 11 July 2013 at 09:45
Ron and I have been discussing this recipe privately, and he suggested it was time I posted it. Now that he's untwisted my arm from behind my back, so I can type, here it is.

This is an approach rather than purely a recipe. You can increase (or decrease) the amounts.

Start with large Idaho potatoes. You can peel them or not as you choose. I usually don't.

For each potato you'll need:

4 plump garlic cloves, sliced.
Salt & Pepper
Spray Olive oil
3-4 sprigs parsley
3-4 springs fresh rosemary
Butter.

Cut the potato in half along its equator to create two pieces 2-2 1/2 inches long. Cut each half into largish julienne. With the size potatoes I use, I usually cut each half into four flats, each flat into four "French fries."

Butter a sheet of foil. Spread the potato sticks in the center, forming a rough log shape. While probably not necessary, I spray them at this point with olive oil to prevent oxidation.

Sprinkle the garlic slices evenly over the spuds. Sprinkle with salt and pepper to taste. The lay a few parsley sprigs on top, followed by a few rosemary sprigs. I usually criss-cross them. Dot the whole thing with butter.

Seal the package well, using crimp seals, to assure it doesn't leak.

Cook on a hot bed of coals, close to the heat, 15 minutes. Turn the package and cook an additional 15 minutes.

Enjoy!
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Hoser View Drop Down
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Joined: 06 February 2010
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 12 July 2013 at 01:54
Sure sounds like my kind of cooking there Brook.
Only thing better than roasted garlic is more roasted garlic.Wink
Go ahead...play with your food!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 12 July 2013 at 09:04
Thanks for posting, Brook ~ I will be on this one for sure!
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