One of the best rewards for all the effort of growing your own potatoes is the arrival of the first day that you can eat your delicious little potatoes.
- Wash and cut your potatoes into pieces about the size of a ping-pong ball. If they are already that size, leave them whole.
- Flatten out a layer of strong tin foil, use two layers if it’s the thin kind.
- Place the potatoes in the center of the foil in a single layer.
- Add a couple of tablespoons of butter (not margarine)
- Add your desired spices such as salt & pepper, onion powder, a dash of garlic powder or fresh garlic
- Chop some of the fresh grown basil, rosemary, thyme and oregano and sprinkle that on too.
Then wrap it up. Make nicely with folded seams at the top only, so you can open them without making a mess at serving time.
To make your tin foil package, lift both sides up to meet on top, make a seam and fold that down, roll and crease the ends in to make a little package.
Careful to not tear or poke the foil as you need the steam and butter to stay inside.
Cook the tin foil package of potatoes on the bbq on their own or you can add other veggies as well.
If you’ve been growing other things like fresh carrots and green beans add them too.
Cut up into 1″ chunks or pick them small, use green beans in 3″ pieces, snow peas and snap peas, just about any veggie you can think of is suitable.
I use canned baby corn sometimes, sliced in half and added on the bottom of the pile. It helps with creating steam and protects the more tender veggies from over-cooking if it stays on the BBQ a little too long.
August is a very delicious month!
Put them on the BBQ about 20 minutes before everything else is done, or 30 minutes on medium heat. Slow cooked pork tenderloin and apple sauce is absolutely mouth watering with these veggies.
Poke a toothpick into the package to test for softness in the potatoes. Careful not to poke all the way through or your butter will leak out the bottom. I hope you enjoy dinner with these delicious potatoes and veggies!