By Ariel
Whoever thought of the idea to add a burner to a grill was a genius. Not only is it the perfect place to cook your bacon for bacon cheeseburgers, but it also makes for a great place to cook your side of parmesan potatoes when you're sick of baked potato! I made an impromptu batch for a recent family reunion and they disappeared pretty quick.
{photo by me, and check out my massive amount of butter, whoops! At least Paula Dean would be proud!}
You can bake these, grill these in foil packets, or cook them in a skillet, and I promise they're delicious and full of flavor. You probably already have all the ingredients on hand!
5 large potatoes (I usually do one potato per person I'm feeding, or I double it for leftovers if it's just my husband and me)
1/2 cup onion
1/4 cup butter (I usually use more, but you don't *need* more!)
1 T garlic powder
2 Tbs parsley flakes
1/4 cup grated Parmesan
2 T extra virgin olive oil
All of these ingredients are subject to how big of a potato you have -- there's really no need to actually stick with my measurements, as they're all ballpark anyway. Sometimes I got the itch to get, ah, creative and I've made these with rosemary, cumin, chili powder, basil...there's really no way to go wrong with these. If you find yourself a fan of the basic recipe I highly encourage culinary experimentation.
Chop all the potatoes into small, 1/2-1 inch pieces (peeling is totally optional, personally I would leave the skin on if my husband didn't care, but he's pretty anti-potato skins). Combine all the ingredients in a bowl and mix until the potatoes are fairly evenly coated. From here you can either separate the potatoes into individual foil packets for grilling (You'll need about half an hour over medium heat, flipping halfway in between and depending on how much potato you put in per packet) or you can spread them on a baking sheet and throw them in the oven at 400 degrees for about 20 minutes, or cook them in a skillet, flipping them often until they're all brown and lovely.
Don't you just love a versatile recipe?
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