This recipe is great for the BBQ, the oven, or even a campfire. It’s a bit of a twist on my favorite potato recipe when I was growing up that my mom used to always make.
5 medium potatoes, peeled and thinly sliced
1 medium onion, sliced
6 tbsp. butter
1/3 cup shredded cheddar cheese
2 tbsp. minced fresh parsley
1 tbsp. Worcestershire sauce
Salt and pepper to taste
1/3 cup chicken broth
1. Place the potatoes and onion on a large piece of heavy-duty foil (about 20 in. x 20 in.); dot with butter.
2. Combine the cheese, parsley, Worcestershire sauce, salt and pepper; sprinkle over potatoes.
3. Fold foil up around potatoes and add broth. Seal the edges of foil well.
4. Grill, covered, over medium heat for 35-40 minutes or until potatoes are tender.
My mom used to do the potatoes, onion, butter, salt and pepper. But the addition of the chicken broth makes them so moist and the parsley, Worcestershire and cheese just adds wonderful flavours.
I used dried parsley because I didn’t have any fresh (remember 1 tbsp. fresh is equivalent to 1 tsp. dried). I cooked mine in the oven at 375F for the amount of time suggested in the recipe.
I also put it all together differently just out of habit. I make 2 foil bundles. In each, I put a few dots of butter on the bottom, 1/4 of the potatoes, 1/4 of the onions, sprinkle spices (parsley, pepper, salt — I used garlic salt), dot with butter, 1/4 of the potatoes, 1/4 of the onions, sprinkle with spices, dot with butter. Then I pulled up the foil and added half of the broth mixed with the Worcestershire (I premixed the liquids).
I thought these potatoes were fantastic and I will definitely be making them like this again!