You have to love it when you can pretty much cook your entire dinner outside on the barbecue. I think these “packets” go really well with grilled beef steaks, or for that matter, pork chops, chicken or fish!
Makes 6 Servings
2/3 cup EVO
1 Tbsp. Dijon mustard
2 Tbsp. chopped fresh thyme, or 1 Tbsp. dried (but if you can, use the fresh, so much yummier)
1 tsp. salt
1 tsp. freshly ground black pepper
2 lbs. new potatoes such as German yellow fleshed, nuggets or Yukon Golds
2 large red onions, halves, sliced ½” thick
Vegetable cooking spray
Combine EVO, mustard, thyme, salt and pepper in a large bowl. Whisk to blend well. Prepare the barbecue, either using hardwood charcoal or gas, to medium-high heat. Add the potatoes and onions to the oil mixture. Toss to coat well. Have ready (6) 18×9” sheets of heavy-duty aluminum foil and place on a work surface. Spray the foil with cooking spray. Divide the potato mixture between the (6) pieces of foil. Sprinkle with the salt and pepper. Fold right half over the veggies; then fold the edges of the packets together to seal tightly.
Place the packets on the grill; grill until potatoes are tender and golden brown, turning occasionally, for about 25 minutes. Remove the packages from the grill. Slit the tops and fold back to open. Remove to a serving platter and serve hot, garnished with a couple of fresh thyme sprigs if desired.
