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   These are not your typical grilled potatoes.  Packed with flavor, these luscious potatoes are conveniently made while grilling other elements of your meal.  The potatoes do pick up a unique flavor from being on the grill, even though wrapped in foil. I have made these in the microwave in the middle of winter (minus the foil, of course) and they never taste the same. On the girll is uniquely the best for these potatoes.  This dish is nearly impossible to make without them turning out absolutely perfect.  It’s funny as no matter how many I make, I never remember ever having left-overs!  The recipe below is easily cut in half, or doubled, or tripled….!

6 medium yukon gold potatoes, scrubbed, and sliced thin.  We     like them with the peel left on!

1 medium onion, sliced the same thickness as the potatoes

and seperated into rings.

1/2 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon garlic powder

4 teaspoons olive oil

1/4 cup fat free vegetable stock

Mix all the ingredients in a large bowl.  Tear a sheet of aluminum foil that is 12 inches wide to measure 30 inches in length.  Lightly oil the foil.   Spread potatoes on foil, and drizzle any liquid from the bowl on the potatoes. Tightly fold and seal to make a packet.  Be careful not to pierce the foil.  Place foil packet on preheated grill set at medium.  Grill 5 minutes, flip and continue to grill 5 more minutes.  Continue grilling each side an additional 3 minutes.  Remove from heat but do not open.  Allow to rest 3 – 4 minutes before serving.  Excellent with fat-free sour cream!

This is just as delicious when made with an equal amount of cabbage, or an equal amount of cabbage and potatoes together.  Also just as tasty with a combination of sweet potatoes and white potatoes.

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