Tinfoil potatoes

From:  My first serious boyfriend's mother.

Circa:  1990.

Easy to throw together.  And they go well with anything you're ever going to barbeque.

Chop up some potatoes.  I mean, chop them roughly.  The smaller you chop them, the faster they'll cook-- but you want them to be a bit chunky, too. (The ones pictured above are teeny-tiny potatoes, so I only chopped them in half.)

Eyeball the pile of potato pieces to get a sense of how many pieces of tinfoil you'll need.  A small double-handful of potatoes should fit on one piece of tinfoil.  You may find that you need to skim a few off the top to make it a more comfortable fit. 

Glug some olive oil over the whole thing.  Add some butter if you feel like it.  Or just butter, if you want.  Throw on some salt. I've added fresh rosemary, slice onions ... um .. probably other stuff, but I don't remember what.  Add whatever you like on your potatoes.

Seal the tinfoil however you want.  I know there's a whole technique out there, but I usually just scrunch it up as best I can to make sure the potatoes don't spill out when they're transferred to the barbeque. 

Cook for ... Slim says "oh ... getting onto half an hour, but it depends on how many potatoes you've got, and how high the heat on the barbeque is".

Comments

[Tracie]

We add peppers, cherry tomatoes, portabello mushrooms, onions, butter and pepper to our potatoes and call it pocket stew. Yum! The butter makes the potatoes crisp and brown on the edges an it is so delicious. We even discovered on a camping trip a few years ago that throwing in a veggie burger with some BBQ sauce makes a really tasty addition too.

Now I am hungry!