Foiled again! This is a delicious, no-peel, no-fuss grilled potato recipe for your next cookout - Grilled Potato Pockets. Your guests and family alike will love these smoky, crispy-edged potato treats hot off the grill.
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Grilled Potato Pockets
Aluminum foil
1/2 pound potatoes per serving
Butter
Salt and pepper
Parsley or chives, fresh chopped or dried (optional)
Tear the aluminum foil into approximately 1-foot squares, 1 per serving.
Scrub the potatoes and chop them into bite-size chunks or a little smaller.
Divide the chopped potatoes evenly and place them in the center of the foil squares. Salt and pepper the potatoes to taste, sprinkle with parsley and/or chives, if you like, and top each mound with a pat of butter. Seal the foil squares tightly.
Cook over a medium-hot grill for 20-30 minutes, turning once. Be careful not to tear the foil.
Option:
I've had nice success chunky-chopping the potatoes and placing them in a disposable, aluminum baking/casserole dish with the other ingredients and cooking them on the grill until crispy, stirring occasionally. About half way through the cooking, throw in a handful of fresh, chopped garlic and parsely.
More bbq recipes like the Grilled Potato Recipe