Serving: 8-10
You’ll need:
6 to 8 medium to large potatoes
2 Tbsp. salt
1 medium onion, sliced
2 – 3 Tbsp chopped red bell pepper
2 – 3 Tbsp. olive oil
1/4 cup light butter stick, sliced in 1 Tbsp. pads
Salt and pepper *
Garlic powder *
Paprika season to desired taste*
1 Square 3” high 9″ x 9″ Aluminum Baking Pan
Aluminum Foil
First things first: I line the square aluminum baking pan with aluminum foil. This will make clean up a snap after the dinner is done.
Then I slice the onion and chop the red bell pepper. Remaining onion can be stored in the fridge and the remaining red bell pepper can be stored in the freezer in a freezer safe container. This way when I make this recipe again I don’t have to chop the red bell pepper if I already have some frozen.
Fill a bowl that is large enough to hold all of the potatoes about half full of water and add a couple of tablespoons of salt and mix thoroughly. This is where I put the potatoes after I peel them so that they don’t turn brown while I am peeling the rest of the potatoes and it brines the potatoes a bit too.
Peel the potatoes and put them in the salt water. When done with the peeling, slice the potatoes and Pour Olive Oil in the aluminum baking pan enough to thinly coat the bottom.
Build the Frank-Potatoes:
1. Put down a layer of sliced potatoes enough to cover the bottom of the pan but try not to overlap the slices.
2. Add salt and pepper to taste and sprinkle garlic powder over the layer.
3. Separate the onion slices and sprinkle them over the layer.
4. Sprinkle a tablespoon of chopped red bell pepper over the layer.
5. Put about 4 pats of butter on the layer.
6. REPEAT STEPS 1 thru 5 until you have reached the last layer then continue below.
On the last layer of potatoes add salt and pepper, garlic powder and just a GENTLE dusting of the paprika.
Finish it off with a drizzle of olive oil and cover the entire thing with another sheet of Aluminum Foil.
Put on the Grill on High Flame for 30 to 40 minutes. 45 minutes will be good if you are like me and enjoy the “crispies” that get extra brown on the bottom of the pan.
Frank’s Note: The leftovers can be used for another meal by frying them in a pan with a little more olive oil and butter. My wife, Karen, really loves these cooked up with some eggs and mushrooms and served with her homemade favorite salsa recipe for breakfast!
You’ll need:
6 to 8 medium to large potatoes
2 Tbsp. salt
1 medium onion, sliced
2 – 3 Tbsp chopped red bell pepper
2 – 3 Tbsp. olive oil
1/4 cup light butter stick, sliced in 1 Tbsp. pads
Salt and pepper *
Garlic powder *
Paprika season to desired taste*
1 Square 3” high 9″ x 9″ Aluminum Baking Pan
Aluminum Foil
First things first: I line the square aluminum baking pan with aluminum foil. This will make clean up a snap after the dinner is done.
Then I slice the onion and chop the red bell pepper. Remaining onion can be stored in the fridge and the remaining red bell pepper can be stored in the freezer in a freezer safe container. This way when I make this recipe again I don’t have to chop the red bell pepper if I already have some frozen.
Fill a bowl that is large enough to hold all of the potatoes about half full of water and add a couple of tablespoons of salt and mix thoroughly. This is where I put the potatoes after I peel them so that they don’t turn brown while I am peeling the rest of the potatoes and it brines the potatoes a bit too.
Peel the potatoes and put them in the salt water. When done with the peeling, slice the potatoes and Pour Olive Oil in the aluminum baking pan enough to thinly coat the bottom.
Build the Frank-Potatoes:
1. Put down a layer of sliced potatoes enough to cover the bottom of the pan but try not to overlap the slices.
2. Add salt and pepper to taste and sprinkle garlic powder over the layer.
3. Separate the onion slices and sprinkle them over the layer.
4. Sprinkle a tablespoon of chopped red bell pepper over the layer.
5. Put about 4 pats of butter on the layer.
6. REPEAT STEPS 1 thru 5 until you have reached the last layer then continue below.
On the last layer of potatoes add salt and pepper, garlic powder and just a GENTLE dusting of the paprika.
Finish it off with a drizzle of olive oil and cover the entire thing with another sheet of Aluminum Foil.
Put on the Grill on High Flame for 30 to 40 minutes. 45 minutes will be good if you are like me and enjoy the “crispies” that get extra brown on the bottom of the pan.
Frank’s Note: The leftovers can be used for another meal by frying them in a pan with a little more olive oil and butter. My wife, Karen, really loves these cooked up with some eggs and mushrooms and served with her homemade favorite salsa recipe for breakfast!
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