These potatoes come out tender and mellow with just a little bit of crispness around the edges. The combination of garlic and rosemary is a savory favorite of mine and milk adds sweetness that tastes so good with the onions.
This is an ideal side for a main dish like grilled chicken or London broil. The leftovers hold up well and can be turned into breakfast after a quick toss in a skillet with some chopped red or green bell peppers to freshen them up. Serve alongside some fried or scrambled eggs.
Inspired by Guy Fieri
3 pounds potatoes (Yukon or Russet or Idaho), thinly sliced into rounds
1 small to medium yellow onion, thinly sliced
3/4 cup milk (2% or whole)
1 tablespoon minced garlic
3 tablespoons unsalted butter, diced
3 tablespoons grated Parmesan cheese
1 teaspoon dried or fresh rosemary leaves, crushed or chopped
Heat grill to medium.
Mix all ingredients in large bowl.
Take a 20-inch sheet of aluminum foil and fold it in half. Place half of the potato mixture on foil and fold up edges about a 1/2 inch. Repeat for the remaining potatoes.
Top with another piece of foil and crimp around all edges, wrapping bottom foil up.
Place foil packets on heated grill and cook for 15 to 20 minutes.
Wearing oven mitts, use a large flat spatula to remove foil packets from grill and place on a cookie sheet. Let sit for 5 minutes.
Remove top piece of foil and serve — straight from the packet or after you transfer potatoes to a serving dish for a nicer presentation.