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Ingredients
- large Yukon Gold potatoes, about 1-1/2 lbs (750 g)
- 1 tbsp ( 15 mL) melted butter
- 1/2 cup ( 125 mL) Italian or Caesar dressing (optional)
- 1/2 tsp ( 2 mL) each of salt and black pepper
- null generous pinches ofcayenne pepper and cumin, or dash of Tabasco sauce
- 1/2 cup ( 125 mL) full-flavoured cheese, such as Parmesan, Asiago or fontina
Preparation
Step 1
1. Preheat barbecue to medium heat, then scrub potatoes. Using a sharp knife or a food processor, thinly slice potatoes into rounds. Toss potatoes with butter and dressing, if using, salt, pepper and choice of spices. Stirring potatoes, sprinkle in cheese. Place potato mixture in centre of a large piece of heavy foil. Fold foil to seal potatoes into a tightly closed packet about 1-1/2 inches (3.5 cm) thick. Wrap packet in another layer of foil.
2. Place packet on grill and barbecue with lid closed, turning packet every 15 minutes, until potatoes are fork-tender, from 45 to 60 minutes. When ready to serve, slit packet open with a knife, being careful to avoid escaping steam.