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Specialty-of-the-House Potatoes
Ingredients
| * | 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 |
Instructions
| 1 | Place 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. |
| 2 | Using 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. |
| 3 | Place potatoes, onion, garlic, tomato, green pepper and mushrooms in a mound on top of the foil. Toss to combine the ingredients. |
| 4 | Sprinkle 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. |
| 5 | Fold 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. |
| 6 | When ready to serve, slit top of foil open and serve directly from the packet. |