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Gruyère Grilled Potatoes

Source of Recipe

From "The Outdoor Table" by April McKinney


Recipe Introduction

"These fanned potatoes sure aren't lacking for personality with the butter and cheese nestled between each slice. Not only do they taste divine, they make for a beautiful presentation. A potato never looked so good!"

List of Ingredients

â—¦ 4 medium russet potatoes, washed
â—¦ 4 tablespoons cold butter, thinly sliced
â—¦ 4 ounces Gruyère cheese, thinly sliced
â—¦ 2 tablespoons canola oil
â—¦ 1 teaspoon salt
â—¦ ¾ teaspoon ground black pepper


Recipe

Heat the grill to medium-high heat.

Cut slits in each potato about â…› inch apart without cutting all the way through to the bottom. In every other slit insert the butter slices. In the alternating slits insert the cheese. Place each potato on a square of aluminum foil, and drizzle each with the oil. Sprinkle the salt and pepper evenly on each potato as well.

Wrap the potatoes loosely in the foil, and then place them over indirect heat on the grill. Close the grill lid, and cook the potatoes for 45 to 50 minutes, until a fork easily pierces them. Remove them from the grill, carefully open each packet, and serve them hot.


Makes 4 servings