Crispy Grilled Potatoes Recipe

🧂 Ingredients

• 2-3 medium Russet Potatoes

  peeled and sliced thin (1/8th-1/4th inch thick)
• 2 tbsp Olive Oil
• 6 tbsp Butter

  Cold and diced into pieces
• 4 Garlic Cloves

  minced
• 1/2 cup Yellow Onion

  thinly sliced
• 1 tsp Salt
• 1 tsp Black Pepper

Instructions

• 1 Preheat the grill for medium-high direct heat, about 425-450 degrees F.
• 2 Prep the ingredients (except the potatoes so they don't brown). Slice the onion,
  minced the spices, gather the oil, butter, salt, and pepper.
• 3 Peel and thinly slice the potatoes around 1/8th-1/4th inch thickness. Use a
  mandolin set to the correct width or use a chef's knife by hand. Work cautiously
  and diligantly. If this takes more time to do by hand, keep the sliced potatoes
  in a bowl of cold water to prevent browning and dry them very very well before
  continuing to the next step.
• 4 Take two large sheets of foil and overlap them almost halfway. Place half of the
  cold butter (3 tbsp) across the center of the foil (where you will add the
  potatoes).
• 5 In a mixing bowl, add the sliced potatoes, onion, garlic, seasonings, and olive
  oil. Toss well to fully combine.
• 6 Add the potatoes in a single layer over the butter on the foil. It's ok if the
  potatoes slightly overlap. Make sure you have enough foil so you can close them
  up tightly. If you need to make two sets of foil packets, do so!
• 7 Before wrapping, top with the remaining cold butter across the top of the potato
  slices. Then tightly wrap the close the foil up around the potatoes crimping or
  rolling down the center seam to ensure a tight closure.
• 8 Place the foil packet of potatoes directly onto the grill grates and grill over
  direct heat for 10 minutes with the grill lid closed. Using a large spatula or
  high heat grill gloves, carefully and delicately flip the foil packet over to
  crisp the other side. Let it cook for another 10 minutes with the grill lid
  closed.
• 9 Transfer the foil packet to a baking sheet for easier transfer off the grill.
  Let rest 5-10 minutes before opening the foil.
• 10 Remove the potatoes from the foil and place on a platter or in a bowl.
  Occasionally, some potatoes may stick, use a spoon and carefully scrap if from
  the foil (these are the tastiest pieces in my opinion.
• 11 Serve as is or garnish with chives, fresh parsley or dill.

Nutrition Info