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.
Ingredients
| Ingredients: | |
| 1½ | pound potatoes (equal sized) |
| 1 | grated garlic clove or ¼ to ½ tsp garlic powder |
| chicken or vegetable broth | |
| tiny cubes butter | |
| minced parsley | |
| pepper and salt | |
| Optional: lime or lemon juice | |
Directions
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.
