Grandpa Jack’s Grilled Potato Parcel
Grandpa Jack’s Grilled Potato Parcel
(serves 4)
1 stick/112g softened butter
4 large or 8 small potatoes (Yukon Gold or plain red will do)
1 Vidalia (sweet) onion
fresh black pepper
Lay out a very large sheet of heavy duty aluminum foil on the counter and smear soft butter over an inside square about 12 inches wide, leaving plenty of empty space around the edges.
I like to peel the potatoes (John would rather I didn’t). You can choose. Then slice them quite thin, to your liking. Slice the onions the same thickness.
Arrange a layer of potatoes on the buttered foil, topping with a layer of onions and a sprinkle of Fox Point and black pepper. Dot with pieces of butter. Repeat until you run out of ingredients. Bring two edges of the foil together and crimp the edges to make a seam. Crimp the two resulting ends, making a large, flat parcel with one top and two side seams.
Heat your grill (or oven, for that matter) to 425F/220C. Place the parcel inside taking great care not to pierce the foil (hence the heavy duty foil). Grill/bake for about 45 minutes. Obviously you cannot check to see if the cooking is going well because it’s important not to pierce the foil. It’s a bit of an adventure! Open and enjoy.
(They are prettier before they’re cooked!)
