1poundbaby potatoeshalved or quartered into ½ inch pieces
1onionthinly sliced
1clovegarlicminced
2tablespoonsbutterdiced
1tablespoonolive oil
¼cupshredded cheddar cheese
2tablespoonsfresh parsleychopped
salt and pepperto taste
¼cupchicken broth
Instructions
Prep foil packet:
Place 2 large pieces (at least 20 inches long) of heavy-duty aluminium foil over each other to form a cross.
Place potatoes and onion in middle of foil. Sprinkle with cheese, butter, garlic, parsley, salt and pepper; drizzle with olive oil. Carefully toss with clean hands to coat potatoes.
Fold up the sides of the foil to form a "bowl" and pour chicken broth over potatoes, then fold foil down and seal pouch well.
Cook foil packet:
On grill/fire: Over medium heat, cook potatoes in foil for 30-40 minutes, or until tender.
In oven: Bake foil packet at 425°F for around 30-35 minutes, or until done.
Careful when opening the packets – hot steam will escape!
Notes
Feel free to use regular potatoes - Yukon Gold work well. Peel them and then dice into ½ inch pieces.
2 teaspoons of dried herbs can be used in place of fresh parsley.
Heavy duty aluminum foil is recommended if you’re cooking the potatoes directly on coal, but on a grilling rack you can just use a double layer of regular aluminum foil