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Swingin' Spring Spuds




Source of Recipe


Source: Better Homes and Gardens


List of Ingredients




1-1/2 pounds tiny new potatoes, halved (or quartered, if large)
16 pearl onions
1 cup fresh morel mushrooms and/or fresh button mushrooms
2 tablespoons olive oil
1 teaspoon finely shredded orange peel
1/4 to 1/2 teaspoon salt


Recipe



1. Cook potatoes, covered, in a small amount of boiling, salted water for 7 minutes. Add the onions. Cook, covered, for 3 more minutes. Drain well. Remove potatoes and onions from the pan.
2. Fold a 36x18-inch piece of heavy foil in half to make a double thickness of foil that measures 18x18 inches. Cut any large mushrooms in half lengthwise. Place the potatoes, onions, and mushrooms in the center of the foil. Drizzle vegetables with olive oil. Sprinkle with orange peel and salt.
3. Bring up two opposite edges of foil and seal with a double fold. Then fold remaining ends to completely enclose the vegetables, leaving space for steam to build.
4. In a grill with a cover, arrange preheated coals around drip pan. Test for medium heat where vegetables will cook. Place foil packet on grill rack over drip pan. Cover and grill about 20 minutes or until potatoes are tender. Makes 6 side-dish servings.