grilled potaotes Recipe

How to make it

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• preheat your grill, you want in to be medium beat with one hot spot as a high medium
• wash potatoes very thoughly, and wear gloves or wash your hands very well after, because as a frenchman I once cooked with said "zay come from zee dirt" cut them in half width wise
• toss potatoes in evoo, vin spices and garlic, you just need enough to coat and have some liquid left in the bowl, maybe 3T. let them sit for a few minutes whilst you do other things
• with the onion you don't want to cut the ends off yet, just cut your half in half so you have 2 quarters, do take off the skin, brush with oil and season with s&p
• ALWAYS oil your grill just before you put food on it, and always let it get nice and hot befor you use it. If you have a fire pit on legs with a wire rack where you grill should be, chuck the rack (or cool cookies on it) and get a set of cast Iron grill tines. The reason being is heat transfer, the wire won't hold the heat when you put cold food on it, leading to sticking, bad grill marks, and dried out food ( I would reckon that about half to 2/3 of the cooking actually comes from the grill it'self where as the fire contributes most of the flavor, so essentially what you have is an open fire oven which would put it in the realm of indirect heat transfere, lenghtening cook time and hence excessive moisture loss. So invest in your grill, you'll have it for a long time and it's worth it
• place potatoe on the medium side of the grill cut side down and onion on the medium high side, likewise, close the lid and forget about it for maybe 5 minutes
• rotate all th potatoes and onions 15 degrees and let go for maybe 3 minutes, then flip, ideally the pots will be browned and crispy and the onion should have a little caramelization. ( the onions may take a little longer to cook, they may not, it dependes on the grill and the griller. I would recomend starting them first and it may even be benificial to pull them off a few minute before the pots as well)
• the potatoes should be just done so that the inside is creamy, not dried out or gummy. toss them in the bowl that has the rest of that dressing in it (that's why they need to be impeccably clean)
• take the onions and let them cool for a minute, unless you're like me and a lifetime of impatience has lead to asbestos fingers, cut the ends and pull the outside layer off. Slice lengthwise into julien or strips, careful hre because now that they are cooked the onions will slide all over the place, try doing it a couple layers at a time.
• toss in with the potatoes and serve piping hot