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Categories:
gold potatoes mayonnaise margarine white pepper garlic cilantro Italian seasoning milk sweet white onions
Viewed: 58 - Published at: 4 years agoIngredients
- 16 yukon gold potatoes or 16 russet potatoes or 32 fingerling potatoes
- 1 12 cups mayonnaise
- 12 cup margarine
- 12 teaspoon white pepper
- 2 diced garlic cloves
- 1 tablespoon dried cilantro
- 1 tablespoon italian seasoning
- 1 12 tablespoons evaporated milk
- 8 slices sweet white onions, thick slices (optional)
- 1 teaspoon alpine touch seasoning (optional)
Method
- In medium mixing bowl, mix: mayonnaise, margarine, white pepper garlic, cilantro, Italian seasoning and evaporated milk.
- Cover and refrigerate.Note: if you use Alpine Touch seasoning, delete white pepper and garlic.
- Wash potatoes and slice.
- Do not peel.
- Fingerlings, make a slit the length of the potato and do not slice.
- Make 10 inch by 10 inch squares heavy duty foil.
- Preheat oven 350F or ignite grill medium temperature, or have hot coals with no visible flames ready.
- Two sliced potatoes per foil packet or four fingerling potatoes per foil packet.
- Lay sliced onion on bottom, then sliced potatoes.
- Prepare packets assembly line fashion.
- Add the sauce on top of the potatoes, about 2 to 3 oz.
- per packet.
- Fold the packet and seal.
- Cook 1 hour in oven.
- Cook 40 minutes and turn packet over after 20 minutes on medium grill.
- Cook 20 minutes in hot coals, then check.
- If coals are mounded on top of packets, the potatoes should be done, if not cooked another 10 minutes.
- Cooking time listed is for the medium grill.
- Note: You can make these packets ahead of time and warm in a 250F oven before serving.
