Monday, October 18, 2010
We decided that it would be both thrifty and delicious to cook a meal while we were on our trip. We snagged some steaks for a screamin' deal, salad fixin's, and a couple spuds from the local Albertson's.
Inspired by a potato chat I'd had recently with Jennifer and Kathi at work, I decided to cook my taters in foil packets on the grill. If nothing else, it would make for easy clean-up. Thankfully, the vacation kitchen was stocked with olive oil and, glory be!, Montreal Steak Seasoning. A few quick minutes on the grill, and the potatoes were fantastic. The husband cooked the steaks to perfection, and the salad made us feel like we could safely indulge in pancakes, chocolate bars, and milkshakes for the rest of our trip completely guilt-free.
Grilled Potatoes in a Foil Packet
2 very large potatoes, cut into 1/2 inch chunks
2 tablespoons olive oil
1-2 tablespoons Montreal Steak Seasoning (or salt and pepper)
Preheat grill to medium heat. Cut four large pieces of aluminum foil. Layer the pieces so your foil is of double thickness. Evenly divide potatoes between your two "beds" of foil. Drizzle each pile of spuds with 1 tablespoon of olive oil and sprinkle with Montreal Steak Seasoning. Crimp edges of packet so it's closed tightly, but the potatoes still have some room to breath. Cook at medium heat for about 20 minutes or until potatoes are tender.
P.S. If I plan ahead next time, I'm going to chop up an onion and include it in the foil packets. Mmmm.