4 medium baking potatoes
1/4 cup butter, softened
1 tablespoon dehydrated onion flakes
1 teaspoon beef stock paste
foil sheets for wrapping
Heat grill to medium. Scrub potatoes and slice each into 5 pieces. Place on foil sheets. Mix remaining ingredients in a small bowl until thoroughly combined. Spread about a teaspoon of the butter mixture between the slices of potato and wrap tightly with foil, sealing the foil by folding it over on itself. place potatoes on an upper grill rack if you have one, close the lid on the grill and cook about 40 minutes, turning once. If there is no upper rack or no lid, cook about 50 minutes and turn 3 or 4 times.
Hints: Check out my previous post on an herb version of this potato. Baking potatoes work best in this dish, but you can substitute new potatoes. Sometimes the butter mixture will be enough for 6 smaller potatoes. A decadent addition is bacon bits in the butter mixture. Check to make sure they are not charring on the bottom, turning them is important. They will cook faster if the heat is high. Watch them carefully to avoid drying out and charring. Double wrap if you are worried about it.
I tried cooking frozen waffle cut french fries on a screen pan on my grill and they turned out quite well, they are good if you are grilling a burger. Potato salad is great for picnics...look for a recipe soon...but for summer steak and potatoes, these are tops. Idaho potatoes are one of life's great pleasures, baked, boiled, fried, mashed, scalloped or grilled, I love 'em!
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