Ingredients
5-6 medium potatoes, scrubbed
1-2 medium onions, sliced thin
1/2 stick butter or margarine, cut into thin pats
salt and pepper
garlic salt
herbs as desired
aluminum foil
Method
Sources
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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
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As an Amazon Associate, Foodgeist earns from qualifying purchases.
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Rendered duck fat — confit, roast potatoes, frying, French cooking
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Slice potatoes thinly being careful not to slice completely through potato (so that potato stays together). In between every few cuts in potato, place onion slice and pat of butter. Sprinkle with salt and pepper and garlic salt. Sprinkle on herbs if desired. Place potato on foil sheet and wrap up tightly. Cook on grill for 25-35 minutes or until potatoes are tender. May also be cooked in oven or campfire.