Servings: 4-6
You’ll need:
4-6 small to medium Russet potatoes
1 Tbsp. salt
4 strips of leftover turkey bacon cut into about 16 – 1” pieces
½ medium Vidalia onion, cut into 1” pieces
Olive oil
Your favorite rub, or see recipe below
4 Tbsp. of light butter
Aluminum foil
Salt and pepper to taste
Ingredients for the rub:
1 Tbsp. coarse salt (kosher or sea)
1 Tbsp. fresh ground black pepper
1 Tbsp. onion powder
1 Tbsp. garlic powder
1/4 cup sweet Hungarian paprika
1 Tbsp. sweet chili ancho powder
1 tsp. cayenne powder
1/2 cup brown sugar
Mix all of the ingredients for the rub in a container that you can seal. You can save the unused portion for use on chicken or steaks.
Put a tablespoon of salt in a medium sized bowl of water that is large enough to hold the potatoes; mix until the salt is dissolved.
Peel the potatoes and put them in the bowl of salted water to keep them from turning brown as you peel them.
Prepare the aluminum foil. Make the sheet of aluminum foil large enough to fold in half and still be large enough to wrap up at least 2 of the small potatoes (you might even be able to put 3 in there).
Take 2 or 3 of the potatoes, cut them in half, or thirds if the potato is large enough, and set all the pieces in the aluminum foil. Making all of the potato pieces about the same size will help them cook evenly. Lightly salt and pepper the potatoes.
Between each of the slices of potato put a piece of bacon, a piece of onion and a half pat of butter. Push the potatoes together as best you can to keep them close to their original shape. Sprinkle the rub over the top of the potatoes and drizzle generously with olive oil.
Wrap the aluminum foil around the potatoes, twist the ends of the foil tightly so the oil won’t leak out and gently twist the foil between each of the potatoes.
Toss the foil wrapped potatoes on the grill and let cook for about 30 minutes or until the potatoes become soft (you will be able to smash them gently with your tongs). Make sure to rotate them about every 5 or 10 minutes.
Karen’s Note: You can make two recipes by using this recipe to serve 2-3 people, then the next day you can make Karen’s Breakfast Potatoes for 2-3 servings, as well.
You’ll need:
4-6 small to medium Russet potatoes
1 Tbsp. salt
4 strips of leftover turkey bacon cut into about 16 – 1” pieces
½ medium Vidalia onion, cut into 1” pieces
Olive oil
Your favorite rub, or see recipe below
4 Tbsp. of light butter
Aluminum foil
Salt and pepper to taste
Ingredients for the rub:
1 Tbsp. coarse salt (kosher or sea)
1 Tbsp. fresh ground black pepper
1 Tbsp. onion powder
1 Tbsp. garlic powder
1/4 cup sweet Hungarian paprika
1 Tbsp. sweet chili ancho powder
1 tsp. cayenne powder
1/2 cup brown sugar
Mix all of the ingredients for the rub in a container that you can seal. You can save the unused portion for use on chicken or steaks.
Put a tablespoon of salt in a medium sized bowl of water that is large enough to hold the potatoes; mix until the salt is dissolved.
Peel the potatoes and put them in the bowl of salted water to keep them from turning brown as you peel them.
Prepare the aluminum foil. Make the sheet of aluminum foil large enough to fold in half and still be large enough to wrap up at least 2 of the small potatoes (you might even be able to put 3 in there).
Take 2 or 3 of the potatoes, cut them in half, or thirds if the potato is large enough, and set all the pieces in the aluminum foil. Making all of the potato pieces about the same size will help them cook evenly. Lightly salt and pepper the potatoes.
Between each of the slices of potato put a piece of bacon, a piece of onion and a half pat of butter. Push the potatoes together as best you can to keep them close to their original shape. Sprinkle the rub over the top of the potatoes and drizzle generously with olive oil.
Wrap the aluminum foil around the potatoes, twist the ends of the foil tightly so the oil won’t leak out and gently twist the foil between each of the potatoes.
Toss the foil wrapped potatoes on the grill and let cook for about 30 minutes or until the potatoes become soft (you will be able to smash them gently with your tongs). Make sure to rotate them about every 5 or 10 minutes.
Karen’s Note: You can make two recipes by using this recipe to serve 2-3 people, then the next day you can make Karen’s Breakfast Potatoes for 2-3 servings, as well.
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