These were so very good. Basic and mellow flavors. A perfect structure, soft potatoes with a crunchy bottom layer. They were buttery without being overly greasy and they were chockfull of flavor.
|1½||pound potatoes (equal sized)|
|1||grated garlic clove or ¼ to ½ tsp garlic powder|
|chicken or vegetable broth|
|tiny cubes butter|
|pepper and salt|
|Optional: lime or lemon juice|
Get your BGE (or oven) going and keep it steady at 350Fº (175Cº). Use an ovenproof dish. Place the peeled and washed (even-sized) potatoes in there and make sure they fit snuggly together. 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. As the potatoes start to cook the butter will melt all over, it’s delicious. Not diet-friendly, but very tasty. Place the dish in your BBQ or oven and give them 35 to 40 minutes. Check them for readiness. I gave mine almost 10 minutes extra. Mainly because I really like a crunchy brown bottom-layer. Sprinkle the potatoes with finely minced parsley and if you really want to up the flavors: squeeze some lime or lemon juice on top. It’s crazy good. Note: a BBQ 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.
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