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Specialty-of-the-House Potatoes
Makes 6-8 Servings
*4-5 lbs. potatoes, peeled and halved lengthwise
*Garlic salt
*6 tbls. butter
*1 medium yellow onion, coarsley chopped
*2 cloves garlic, minced
*1 beefsteak tomato, cored and chopped
*1 green bell pepper, seeded and chopped
*8 oz. white button mushrooms, stems trimmed, sliced
*8 oz. sharp cheddar cheese or Monterey Jack cheese, shredded
*Salt and pepper to taste
*2 tbls. fresh parsley, chopped
*2 tbls. fresh dill, chopped
1Place potatoes in water that has been seasoned with garlic salt. Bring to a boil and parboil the potatoes about 15 minutes. Drain. When cooled, slice potatoes in half lengthwise again and then slice into pieces.
2Using heavy duty aluminum foil, lay two long overlapping sheets down on a table or work surface. Lay two more overlapping pieces crosswise on top so that you can make a packet of the foil once all the ingredients are added. Butter the foil liberally with 2 tablespoons of butter.
3Place potatoes, onion, garlic, tomato, green pepper and mushrooms in a mound on top of the foil. Toss to combine the ingredients.
4Sprinkle cheese on top. Season with salt and pepper. Top with parsley and dill. Dot the top with the remaining 4 tablespoons of butter, cut into pieces.
5Fold up the aluminum foil to enclose all the ingredients in a packet. Wrap the packet in two more layers of foil, one horizontally and one vertically. Place on a grill over medium heat and cover with lid. Cook 1 hour, flipping the packet over occasionally.
6When ready to serve, slit top of foil open and serve directly from the packet.