Tuesday, July 19, 2011

Grilled Potatoes with Lemon and Onions

I have been collecting recipes from a variety or sources for many, many years.  Those recipes are stashed in multiple places.  One of those places is a small metal file box that is overflowing with index cards, scraps of paper and clippings from various magazines and newspapers. 


Do you have a recipe box like this?  I wish it was better organized.  The only organization is alphabetical dividers.  They allow me to find a recipe for apple cake in the "A" section and banana bread in the "B" section.  Where is my recipe for Hot Fudge Pudding Cake?  Well, your guess is as good as mine.  It may be under "H" for Hot Fudge", or under "P" for pudding cake, or under "F" for fudge.  It really depends on which word in the title of the recipe was most important to me at the time of filing.  I must work on a better system...

Yesterday I decided to flip through the "P" section.  Hot Fudge Pudding Cake wasn't there, but I did find this recipe for delicious grilled potatoes.  It has been a good many years since I made these potatoes and I was delighted to become reacquainted with them.  They make a terrific accompaniment to any of your summer grilled dinners.

Grilled Potatoes with Lemon and Onions
  • 4-6 baking potatoes, washed (I used russet)
  • 4 Tablespoons unsalted butter
  • 1 teaspoon chicken boullion powder, or one cube, crushed
  • juice of 1/2 lemon
  • 1-2 small onions sliced thin

Directions

Scrub the skins of your potatoes.  Slice each potato into four sections, cutting deeply, but not all the way through the potato.  You want the potato to stay intact. 


Melt the butter and boullion together.  Add the lemon juice and stir to combine.  Tear off two pieces of aluminum foil, of equal size, for each potato.  Place one piece of foil on top of another.  Place a potato in the center.  Place one slice of onion in each slice of the potato.  Brush the potato with the lemon butter mixture being sure to get the butter mixture into each of the slices.  Repeat with each potato.  Reserve about a tablespoon of the butter mixture for later.



Wrap each potato securely in the foil, sealing the edges so that the butter mixture won't leak out.  Place the potatoes on a preheated grill.  Put the cover down on the grill.   Cook the potatoes for 45-60 minutes, or until they are easily pierced with a fork.   


Open each potato packet and baste with the remaining lemon butter.  Close the packets and set aside for at least five minutes.  I like these potatoes best when they have cooled down a bit.



Click the link for the printable Grilled Potatoes with Lemon and Onions recipe.

Do you have recipe gems stashed all over like me?  Is it time to organize those gems?  I don't know, I've managed with my current filing system this long, it may be a mistake to mess with it now.  For now, I'll just muddle through and when I rediscover the gems I'll share them with you.

Enjoy!

2 comments:

  1. I really smiled when I read this. I have two recipe boxes....mine and my mom's. I am very straight forward with my recipe organization, it is a cake, an appetizer, a salad etc..but my mom, oh my, it may be filed under c for chocolate or d for date nut bread. But the recipes are all good if you can find them. I still to this day cannot reorganize her box!!!!

    ReplyDelete
  2. Robin, it sounds like your mom and I used the same filing system. LOL!

    ReplyDelete

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