Too-hot-to-use-the-oven Roasted Potatoes

First, the story.   Ok, after too many days of hot weather (for me!) and having to run the oven for my baking, I just was NOT up to turning on the oven to oven-roast my potatoes, but I REALLY wanted potatoes with the tri-tip, not rice or any other grains.   So I let my brain work….and this is what I came up with.  The great thing about it?  Other than the salt and pepper, everything else is locally grown!!!!!

Too-hot-to-use-the-oven Roasted Potatoes
From Lori4squaremom

enough small red potatoes for your family, washed and cut into “bite sizes”
2 shallots per 6 servings, minced
3 cloves of garlic per 6 servings, minced
2 tsp. extra virgin olive oil
kosher salt (or sea salt) and freshly ground black pepper
4 large sheets of  heavy duty aluminum foil (and parchment to line it with if you are opposed to the foil touching your food)
hot grill (we use a gas grill)

Lay out the first two sheets of heavy duty aluminum foil (and parchment if you prefer) on top of one another.  Add potatoes, shallots, garlic, oil and salt and pepper, toss to combine everything.  Cover with additional parchment and foil, then roll/fold sides and ends in towards the center to make a tightly sealed pouch.   Place on medium hot grill and let cook for 20 minutes, flip over, cook another 15-20 minutes or until a knife stuck through the foil into a potatoe reveals a nicely cooked potato.    Remove from grill and let stand for 5 minutes before cutting into foil.  Cut into foil and CAREFULLY remove potatoes to serving bowl.

These were OH SO GOOD!!!!  And I no longer have to heat up the oven to make potatoes during the summer months!

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1 Response to Too-hot-to-use-the-oven Roasted Potatoes

  1. Gail says:

    Yeah, when our temps hit close to 100 here soon, I will not want to turn the oven on either! I should remember to use my grill more often for something like this.

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