We bought our BBQ about 5 years ago in Canada. It was the simplest and cheapest gas model in the store (in the two digits category...). Since then, it has traveled to Seattle, endured a couple of really bad winters (specially last year) and the constant, terrible wind that hits our balcony all the time. The metal plate inside of it is broken, as is the lid. It's a very small grill and I do my best to keep one side of it vegetarian, although that is not always possible. Nevertheless, I love our barbeque. I can't imagine my life without it. Sometimes I fantasize about buying one of those super grills, with a rotisserie motor (for making gyros), and it almost feels like I am cheating on our my loyal companion, our cheap BBQ grill. I use it pretty much everyday, all year around. During the cold months (in our case, that's 9-10 months), I roll it close to the balcony door so that I don't have to step outside, but can still grill on it from the inside of the apartment. I use our old, broken BBQ to cook just about anything I feel like.
This time it was potatoes. I like to grill potatoes but I don't like to have to boil them first (too much work, too much clean up). So I bought some very tiny ones (from Trader Joe's), that could go straight into the grill. The foil keeps the moisture in and lets the potatoes cook nicely. The olives give a nice saltiness and a touch of Mediterranean flavour. Sometimes I use green onions (scallions), sometimes it's chives, whatever I have in the fridge. Next time I make these potatoes, I am thinking sun-dried-tomatoes might be good addition to them.
Potato and Olive Pockets in the Barbeque Recipe:
serves 4 as a side dish
You will need:
1 lb of very small potatoes such as Trader Joe's Tiny Teeny Potatoes**
16 mixed olives
4 teaspoons of olive oil
4 teaspoons of butter
4 tablespoons of fresh chives or green onions, chopped
salt and pepper
Wash and rinse the potatoes, scrubbing the skins to remove any dirt.
Cut 8 squares of foil paper (about 10x10 inches each) to make 4 double-lined pockets. In each pocket, put 1/4 of the potatoes, 4 olives, 1 teaspoon of olive oil, 1 teaspoon of butter and 1 tablespoon of chives or green onions). Season with salt and pepper (keep in mind olives are very salty ) and close tightly. Place pockets in a hot barbeque grill, cover and let it cook for about 20 minutes.
Be careful when opening the pockets, they will be hot and the potatoes steamy. Serve immediately.
** If you can't find tiny potatoes, use small new potatoes cut in half.