Hot Potatoes!

I joined a blog cooking club (see the link on the right hand side!) and this is going to be my first official "recipe" I submit, although I don't really consider it a recipe!

I didn't take photos throughout the process of making these since they are so embarrassingly easy to make. But I did grab it off the grill to snap a few pics!

Skillet Potatoes:

1) Pre-heat your grill to medium-high heat. Cut up 2 pounds of baby red potatoes (I wouldn't use baking potatoes since they have a higher starch content and can turn to mush easily...save those for your twice-baked potatoes!), if they are about an inch to an inch and a half, I cut them in half. If they are larger than that, just cut them into quarters.

2) Place the potatoes into a well-seasoned cast iron skillet (my favorite pan for the grill!) along with large chopped onion (I think a yellow onion is nice and sweet and caramelizes perfectly in the pan) and a few cloves of garlic (you can simply smash the garlic and toss in whole in the pan, thin slice to make "chips" or you can mince...this really depends how strong of garlic flavor you want throughout).

3) Drizzle with olive oil until the potatoes are well-coated. Season generously with salt (I only use kosher salt or sea salt) and pepper and toss the potato mixture. Put a few tablespoons of unsalted butter (please, for the love of pete, use the real stuff and not the kind that comes in a tub...in fact, repeat after me, I will never use that stuff on my food ever again...thank you) on top and then put the skillet on the grill.

4) There really isn't a set time for how long you should keep the potatoes on the grill. The ones pictured took about 35-45 minutes since I like mine crispy on the outside. You may want yours just cooked through and not crisp. That's fine by me, they're your potatoes!

5) One important reminder...THE HANDLE IS HOT!!! I have those cool silicon handle holders (I got mine at Crate & Barrel last summer since I cook so much on the grill) that you slip over the handle and they are not hot when you place your bare hand around the protected handle. Take the potatoes off the grill when they are done to perfection.

6) I took some fresh parsley out of my garden and chopped it up, threw it in and called it a day. I also like to add a full sprig or two of rosemary toward the end of cooking the potatoes on the grill. You could also add some chopped green onion for extra fresh onion flavor and a bit of green.

Let me know if you make this, I would love to hear how they turned out!