potatoes
onions
rosemary
thyme
butter
salt and pepper
Slice potatoes and onions thickly, then place on a large sheet of aluminum foil. Add pats of butter, salt, pepper, and sprigs of fresh rosemary or thyme, then fold up the foil's edges to create a pouch, leaving an opening for steam to escape. Cook on a hot grill for about 1 hour, turning several times.
Friday, August 21, 2009
Subscribe to:
Post Comments (Atom)
Posts
No comments:
Post a Comment