Julie's Taters

Julie Appledog

Ingredients

• 1 potato per person

• Seasonings (see directions)

Instructions

Slice potatoes crosswise as thinly as you can without getting frustrated. ( I use one of those cheapo plastic mandolines that you see on TV...)
Get out a cookie sheet. Rip off a piece of foil that is just a little more than twice as long as the cookie sheet. Fold it in half and put on the cookie sheet. Fold the top half of the foil back and grease bottom half with olive oil, butter (or your favorite brand of &#034Looks Like Butter!&#034).
Overlap potato slices in columns, repeating until the potatoes are gone or the cookie sheet is full.
Drizzle or brush olive oil or 'butter', or grill sauce* on the potatoes. Top with your favorite spice blend, herbs from your garden (or grocery store) and/or some Parmesan (cheddar or whatever) cheese & salt, and fresh ground pepper. PLAY WITH YOUR FOOD Try all your favorite sauces, herbs and/or spices. Fold foil back over potatoes and then fold edges securely over & over each other to form a seal.
When the fire is ready, slide the package off of the cookie sheet onto the grill. Cook until potatoes are as cooked or crunchy as you desire.

*My favorite is Zydeco Grill Sauce sold by Dave's Gourmet 800.758.0372

Notes

Number of Servings:

Time to Prepare: