MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Campfire Potatoes
 Categories: Potatoes, Herbs, Vegetables
      Yield: 4 Servings
 
     16 md Yukon Gold potatoes (2");
           - halved
      3 tb Coarse kosher salt
      2 tb Extra-virgin olive oil
      4 cl Garlic;
           - unpeeled, smashed
      1 ts Fresh thyme; chopped
    1/2 ts Fresh rosemary leaves;
           - fine chopped
 
  Place potatoes in medium saucepan. Add enough cold water to cover
  by 1". Sprinkle with 3 tb coarse salt. Bring to boil, then reduce
  to simmer. Cook potatoes until tender, about 10 minutes. Drain.
  Return to saucepan. Add remaining ingredients to potatoes; toss to
  coat. Cool.
  
  Arrange four 12" squares aluminum foil on work surface. Divide
  potato mixture among foil squares and place 1 garlic clove atop
  potatoes on each square. Crimp to seal. Store packets at room
  temperature up to 2 hours or in refrigerator up to 2 days.
  
  Prepare barbecue (medium-high heat). Place potato packets on grill
  and cook until heated through and sizzling, turning occasionally,
  about 15 minutes. Transfer packets to serving plate and pierce foil
  with grill fork to release steam. Open packets carefully. Hot steam
  will be released.
  
  Recipe by Maria Helm Sinskey
  
  Recipe FROM: Bon Appétit, August 2009
  
  Formatted by: Dave Drum, Jul 13, 2014
  
  Uncle Dirty Dave's Archives
 
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