Kevin's Watch

Like DLB I love grilled taters too...but I don't use the tin foil...used to, until I saw a BBQ cooking show were the chef just put them right on the grill...been doing it that way ever since.
You make a little maranade out of Olive Oil (Or EVOO) and chopped garlic, and whatever else you want; and just lay the slices right on the grill...a higher rack is better, flip them two or three times...really good, cause they get crispy on the outside.

Drew, we did potatoes on the grill as above last night, and they were really good - thanks again for the tip.

Avatar wrote:I'm lazy. And particular about my gravy. I think there's a thread about my gravy in here in fact.

Finally found it. Recipe now cached on The Cantina.

dlbpharmd wrote:For the grill - cut potato into small pieces, throw them into a pile on a sheet of aluminum foil, add generous amounts of butter, salt, and fresh garlic. Wrap the whole pile in the aluminum foil, throw on the grill and leave them for about 25-30 minutes on low-med flame. Carefully open foil, and enjoy. The potatoes come out super soft and the butter/salt/garlic mixture is sublime.

Oil, salt and garlic are all you need for potatoes. But I do this in the oven, not on a grill.

I just do oil and salt with small potato chunks in a roasting pan and leave them in a 400-425 oven (YMMV) for around 40 minutes. Halfway through I toss in some onions, scrape up anything that's sticking and stir it all around.

My wife can't stop eating them.

(Try the same thing with a combo of carrots and parsnips......hell...you can roast anything this way....)

Stonemaybe wrote:Wedged sweet potatoes, sprinkled with pepper and dried herbs, roasted in the oven.

YES! I started doing this a couple of months ago and it's my new favorite way to eat sweet potatoes. I spray them with olive oil spray, then sprinkle on ground ginger and cloves, and maybe a bit of pepper.

I also do this: nuke your sweet potato like you would a regular spud, then cut in half and scoop out the innards and mash with a fork. Mix in some crushed pineapple (drained), about a tablespoon of raisins, and some chopped pecans or walnuts. Sometimes I have this for breakfast on the weekend.

I like to make a hashbrown casserole using frozen hashbrowns, melted butter, sour cream, cream of chicken soup, salt, pepper, topped with cheddar cheese and baked until hot and bubbly. It's quite rich, but every time I make it for a potluck, it disappears.

doesnt matter how they come .. taters are the best!!! in all their glorious incarnations!!

mashed, garlic and cheese roasted .. wedges .. salad .. pizza .. leek and potato soup .. creamed .. blended with swede or pumpkin