Cayenne and Rosemary Potatoes on the Grill |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This is a recipe that you can change the spices and create something new everytime. The neat thing is, you make them right on the grill with your meats then eat them out of the foil pockets you create= no mess! Also, I put the ingredients to serve 4 hungry people, put you can make just one foil pocket for one person if you want! Ingredients:
20 baby red potatoes |
4 teaspoons of minced garlic |
8 tablespoons butter |
oregano |
rosemary |
cayenne pepper |
pepper |
aluminum foil |
Directions:
1. Lay out two pieces of foil cross ways over each other (about 10 inches each way).
2. Place one tablespoon of butter in center (the more you put, the better it tastes, FYI).
3. Cut 5 potatoes in halves or quarters for larger ones.
4. Place potatoes in mound on top of butter in the foil.
5. Pour 1 tsp of garlic on top of the mound- no need to spread around.
6. Dust the potatoes with the cayenne pepper, DUST! If you like it spicy, you can sprinkle, but cayenne pepper is pretty hot.
7. Sprinkle the potatoes with rosemary and oregano.
8. Place one more table spoon of butter on top of your potatoe mound.
9. Pepper to taste.
10. Fold foil up to cover the potatoes, do not turn it over and double fold, all seems should face up so when they are done, you can unfold them and eat them out of their own buttery, flavorful, tin foil bowl!
11. Throw on the grill over medium heat for about 30 minutes.
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