Spring has at last come to West Michigan. I didn’t think we’d ever thaw out. Now that it’s warm and sunny, it’s time to bring out the grill. I think God intended meat to be cooked over an open flame. It just tastes better.
The entree last night was simple, bratwurst. Brats gotta be grilled. Pan frying doesn’t do them justice. It’s a lot simpler to grill your meat when you can also prepare the side dish on the grill. No running back and forth between the kitchen and the patio to check on everything. So I threw together an easy dish I’ve made before, Grilled Garlic Parmesan Potatoes.
Grilled Garlic Parmesan Potato Recipe
Cut 4 large Idaho potatoes, skin on, into 1/4 inch slices. Put them in a large bowl. Drizzle with olive oil and season with salt, pepper and garlic powder. Then sprinkle with grated Parmesan cheese. Toss to coat. Cut off a large piece of aluminum foil, about 12-18 inches long. Spread the potato mixture on one half of the foil, leaving at least a half inch around the edges. Fold over the remaining foil and then fold the edges up together to make a packet. Place on the grill for about 45 minutes, turning once. After you turn it toward the end of cooking you can poke a hole in the packet and check the potatoes to see if they’re done. They should pierce easily with a fork.
I have to admit as I was eating these last night I kept thinking, “These don’t taste right. There’s something missing.” But I couldn’t figure out what. Then my husband got up and grabbed the Parmesan from the refrigerator. Oops! I forgot the Parmesan. Oh, well. They still turned out O.K. Next time I’ll remember.