This would have been a perfect photo op, but I was in a hurry to get it prepped and then when plating, Last Comic Standing was on and I didn't want to miss a second of it, in case this episode featured some of my peeps! Plus, I made a variation of the old standby, so I will divulge both...
--Wash & scrub russet potatoes
(I used Yukon gold today because that's what contraband I had)
--Slice as thin as possible without cutting all the way through, use a wooden spoon handle if you need a crutch
--Alternately cram thinly sliced red onion halves and thinly sliced pats of butter (I used white onion today)
--Sprinkle liberally with S&P and dried basil
(I used fresh basil from my plants)
Wrap in loose foil, but seal tightly and place on shelf inside grill for 20-30 minutes. I have never timed it, when I squeeze them & they give, they're done. You can: rub oil on them before you cut them if you like to make the skin crunchy, dice them and roast them in the oven, sprinkle cheddar and a dollop of sour cream or parmesan.
I had a good run with these for many years, but, like every other thing I love as a carb addict, we kind of had to go our separate ways, I only eat them on a very rare occasion. They make for great presentation with minimal effort, so, if you're looking for a little bit of wow factor, pair it with a steak and a spinach or dark-leaf salad, it's got a little bit of oooooh, ahhhhh, without making you look like a complete show-off!
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