These potatoes are really supposed to be made on the grill. I seriously considered it but since it was supposed to sleet today I decided against it. Actually I didn't subject Brian to having to slip on the deck. So I baked these in the oven instead. These turned out perfectly...well maybe not perfectly, next time I would use less broth in the bottom of the pan so they crisped up more. Besides that though, we all enjoyed this immensely.
1 1/2 pound potatoes (equal sized)
1 grated garlic clove or 1/4 to 1/2 tsp garlic powder
chicken or vegetable broth
tiny cubes butter
minced parsley
pepper and salt
Heat up your grill and keep it steady at 350Fº.
Use an ovenproof dish. Place the peeled (I didn't peel ours) and washed (even-sized) potatoes in there and make sure they fit snuggly together. (I cooked ours in a pie pan).
Add the grated garlic or powder to the broth and heat it for a minute to get the flavors going. Pour hot broth in there until there’s about 1 inch of broth in the dish and sprinkle a little salt and pepper on top of the potatoes.
Place a tiny slice of butter on top of each potato. Place the dish in your grill or oven and give them 40-50 minutes. Check them for doneness. Sprinkle the potatoes with finely minced parsley.
Note: a grill gives far more direct heat than an oven does, so when using your oven you will have to dice the potatoes or adjust the cooking time. I baked ours in the oven at 385 degrees on the bottom rack for about 30 minutes. Then I drained the liquid, increased the temperature to 400 degrees and finished cooking until the rest of our meal was done.
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