Thursday, August 4, 2011
6 small baking potatoes
1/4 cup butter, softened
3 teaspoons grated onion or shallot
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
2 teaspoons minced fresh parsley
1 teaspoon minced fresh rosemary or oregano or thyme
Heat grill. Scrub potatoes and slice lengthwise into 4 slices. Mix butter with remaining ingredients. Spread about 1 teaspoon of the butter mixture between slices, put each potato back together and place on a foil square. Seal each square by folding edges over 2 or 3 times to prevent liquid from escaping during cooking. Place on hot grill and cook for 20 to 25 minutes. Turn over and cook another 20 minutes or until tender.
Hints: Small potatoes cook faster but big ones work too. You may need to slice bigger ones into 5 or 6 slices. Fresh herbs and onions are best but dried ones are OK, (use roughly half the amount of dried herbs for this recipe). Don't use all the liquid from the grated onion, use mostly the solid parts. I put all the herbs together and mince them at once, just use twice as much parsley as the rest and measure 3 teaspoons after they are minced.
I love potatoes! They are getting a bad rap in the food press these days but I don't believe everything I read. Used to be that fat was the enemy, then certain sugars were evil and carb maligning has phased in and out. I've lived through enough scientific break throughs and fad diet advice cycles that I am jaded. Best advice? Just eat a variety of foods! Be aware of basic nutrients and try to get more veggies and whole grains. Use dairy and meat and eggs a bit and try to go local and fresh when you can. Most of all enjoy food! It's good for you!