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3 large Yukon Gold potatoes, about 750 g
1 tbsp melted butter
1/2 cup Italian or caesar dressing, optional
1/2 tsp salt
1/2 tsp black pepper
dash Tabasco sauce
1/2 cup parmesan, or other full-flavoured cheese such as Asiago or fontina
Preheat barbecue to medium heat, then scrub potatoes. Using a sharp knife or a food processor, thinly slice potatoes into rounds. Toss potatoes with butter and dressing, if using, salt, pepper and choice of spices. Stirring potatoes, sprinkle in cheese. Place potato mixture in centre of a large piece of heavy foil. Fold foil to seal potatoes into a tightly closed packet about 1-1/2 inches (3.5 cm) thick. Wrap packet in another layer of foil.
Place packet on grill and barbecue with lid closed, turning packet every 15 minutes, until potatoes are fork-tender, from 45 to 60 minutes. When ready to serve, slit packet open with a knife, being careful to avoid escaping steam.
Calories 140, Protein 5.3g, Carbohydrates 20g, Fat 4.5g, Fibre 1.8g, Sodium 371mg.
Jeanne McCauley of Richmond Hill, Ont., came up with this easy dish, which lets her spend time in the backyard visiting with her guests instead of tending the grill.