ROASTED POTATOES
ROASTED POTATOES
6 new potatoes
2 white onions, sliced
6 sprigs of fresh thyme
8 oz of unsalted butter (250g)
4 cloves garlic crushed
Salt and pepper to taste
Heavy Duty aluminum foil
Preheat the barbeque to 325ºF/162ºC or medium heat. Leave one side off to prepare for indirect cooking.
In a small saucepan warm butter with chopped garlic over low heat for 5 minutes.
To prepare the roasted potatoes, make several thin slits in potatoes (about 15) and drizzle with garlic butter. Top with onions and fresh thyme.
Season with salt and pepper.
Wrap each potato in aluminum foil. Be sure the package has no wholes or tears.
Place over indirect heat for 1 hour or until soft and bottoms are slightly caramelized.
Remove from barbeque, unwrap foil and serve with sour cream.
Yield: 6 servings
6 new potatoes
2 white onions, sliced
6 sprigs of fresh thyme
8 oz of unsalted butter (250g)
4 cloves garlic crushed
Salt and pepper to taste
Heavy Duty aluminum foil
Preheat the barbeque to 325ºF/162ºC or medium heat. Leave one side off to prepare for indirect cooking.
In a small saucepan warm butter with chopped garlic over low heat for 5 minutes.
To prepare the roasted potatoes, make several thin slits in potatoes (about 15) and drizzle with garlic butter. Top with onions and fresh thyme.
Season with salt and pepper.
Wrap each potato in aluminum foil. Be sure the package has no wholes or tears.
Place over indirect heat for 1 hour or until soft and bottoms are slightly caramelized.
Remove from barbeque, unwrap foil and serve with sour cream.
Yield: 6 servings
Comments