Saturday, July 1, 2017


This is an easy side dish for the barbecue grill or in the oven. It was such a beautiful evening to grill and eat outside on our porch. . .with a view of the edge of the earth!

Lee's Kitchen Tips:
I think it is wise to line your aluminum foil with parchment paper. You don't want the aluminum foil to touch your food. Scientists are exploring whether over-exposure to aluminum may be posing threats to human health. For instance, high concentrations of aluminum and mercury have been detected in the brain tissue of some patients who died from Alzheimer’s disease. 

4 slices bacon, diced
1 T unsalted butter
½ sweet or white onion, diced
2 cloves garlic, minced or pressed
1 lb small white or red potatoes, cut in half
Sea salt and fine ground black pepper
Chopped parsley and basil, for garnish

Prepare a barbecue grill with coals on one side of the grill.
Add a couple pieces of soaked cherry, hickory, or apple wood.

Cook bacon in a large cast-iron skillet until almost done.
Remove bacon to a bowl with a slotted spoon and set aside.
Pour off most of the bacon grease, leaving about 1 teaspoon in skillet.
Add butter and cook onion in skillet for 5 minutes.
Add garlic and cook another minute.
Throw in the potatoes and cook another minute while stirring to coat the potatoes.
Season to taste with salt and pepper.

Spoon everything onto a large piece of parchment-lined aluminum foil.
Fold into a tight packet that can be flipped over on the grill without leaking.
Grill directly over coals for 5 minutes on each side.
Using a large spatula or two, place the packet on the cooler side of the grill.
Poke a few holes in the top and let cook for another 25 minutes, until tender.

Pour into a warm serving bowl and sprinkle with chopped parsley and basil.

Serves 4