Thursday, July 15, 2010

Grilled Parmesan Potatoes

4 medium potatoes, thinly sliced
1/2 teaspoon salt
1/4 cup Progresso® Italian style bread crumbs
2 tablespoons grated Parmesan cheese
2 tablespoons butter or margarine, melted
1 tablespoon chopped fresh or 1 teaspoon dried basil leaves

Heat gas or charcoal grill. Cut 2 (30x18-inch) sheets of heavy-duty foil. Divide potato slices evenly onto foil sheets. Sprinkle with salt.

In small bowl, mix remaining ingredients; sprinkle over potatoes. Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal. Place packets, seam side up, on grill. Cover grill; cook over medium heat 18 to 23 minutes, rotating packets once, until potatoes are tender.

To serve, place packets on plates. Cut large X across top of each packet; carefully fold back foil to allow steam to escape.
(recipe and picture from

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