This recipe was written to cook on the grill. I convection baked in my toaster oven. Probably be more caramelized on the grill; so noteworthy for future. Aspen Moon fresh Yukon Gold taters you cannot go wrong! Serves 4.
Ingredients:
- 1 lemon
- 1 pound new potaoes (I used 1 1/2 pound) mix & match yellow & red if available, halved
- 1 medium onion, thickly sliced
- 4 garlic cloves, minced
- 1/4 teaspoon crushed red pepper flakes
- salt & pepper
- 3 tablespoons olive oil
- 4 ounces feta cheese, 1/2" cubes
- 2 tablespoons chopped fresh parsley
Directions:
Preheat grill or oven to 450-degrees.
Halve the lemon. Cut one half into quarters and thinly slice. Set the other half aside.
Add the sliced lemon to a large bowl along with onion, garlic, red pepper flakes, 1 teaspoon salt and generous grind of pepper. Toss with olive oil.
Spread out on a piece of heavy duty foil. Top with another piece of foil and seal ends tightly. Allow for room for air to circulate.
Cook for 20-25 minutes; moving packet around to insure even cooking.
Carefully unwrap the potatoes and squeeze remaining lemon over the top. Sprinkle with parsley.
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