At our house, summer time means grill time. No need to heat up the house for a hearty potato side that goes along well with a steak or juicy pork chop coming off the grill. Just wrap the entire potato mixture up in tinfoil packets and place on the grill for a flavorful starch.
This is a long-standing favorite based loosely on the Spanish appetizer patatas bravas and partly on all my favorite Italian staples I keep around the house.
- 4-6 medium-sized new potatoes
- ½ yellow onion, diced
- 3 TBSP sundried tomatoes (in oil)
- 3 TBSP grated parmesan cheese
- 2 TBSP capers, drained
- 2 TBSP olive oil
- 2 cloves garlic, minced
- 4 leaves fresh basil chopped or torn
Chop the potatoes into bite-size pieces. Combine the potatoes and all other ingredients in a bowl and mix thoroughly. Lay two pieces of aluminum foil to form a plus sign. Place potato mixture in foil and close packet.
To grill, place the potato packet on the grill when lighting. Turn ¼ turn regularly to ensure even cooking. Continue cooking potatoes as you grill your meat or other items. Approximate cook time on grill is ½ hour. Potatoes are done when they are fork tender.