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Categories:Viewed: 74 - Published at: 4 years ago
Ingredients
- 2/3 cup olive oil
- 1 tablespoon Dijon mustard
- 2 tablespoons chopped fresh thyme or 1 tablespoon dried
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 pounds white-skinned potatoes (about 4 large), peeled, sliced 1/4 inch thick
- 2 large red onions, halved, sliced 1/2 inch thick
- Nonstick vegetable oil spray
- Fresh thyme sprigs (optional)
Method
- Combine oil, mustard, thyme, salt and pepper in large bowl.
- Whisk to blend well.
- (Can be prepared 6 hours ahead.
- Cover and let stand at room temperature.)
- Prepare barbecue (medium-high heat).
- Add potatoes and onions to mustard oil.
- Toss to coat.
- Set six 18 x 9-inch sheets of heavy-duty aluminum foil on work surface.
- Spray foil with nonstick vegetable oil spray.
- Divide vegetables among foil sheets, placing in center of left half of each.
- Sprinkle with salt and pepper.
- Fold right half of foil over vegetables.
- Fold edges of packages together to seal tightly.
- Place packages on grill.
- Grill until potatoes are tender and golden brown, turning occasionally, about 25 minutes.
- Remove packages from grill.
- Slit top of foil and fold back.
- Garnish potatoes with thyme sprigs, if desired.
