Categories: Grilling
Ingredients
- 11/2 pounds Yukon Gold or red potatoes, cut into 1/4-inch-thick wedges
- 4 scallions, sliced
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon ground pepper
- 1/2 teaspoon garlic powder
- 1 cup shredded Gruyère cheese
Directions
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Toss potatoes, scallions, oil, salt, pepper and garlic powder together in a large bowl. Cut 4 pieces of heavy-duty foil, about 12 by 17 inches each. Coat one piece with cooking spray. Place half the mixture in the middle of the coated foil and enclose like a package. Place seam-side down on a second piece of foil and enclose again so the potatoes are wrapped in a double-thick packet. Repeat with the remaining foil and potato mixture. Prepare a campfire and let it burn down to the coals. Cook the packets 4 to 6 inches above the coals, turning once or twice, until the potatoes are tender, 20 to 25 minutes. Carefully open the packets; sprinkle with cheese and loosely crimp closed again. Return to the heat and cook until the cheese is melted, about 5 more minutes.