Potatoes with Parmesan, Garlic & Rosemary
Guy Fieri’s Campfire Veggies
Good Housekeeping Magazine June 2104
2 lbs. small Yukon gold potatoes, thinly slices (I used baking potaotes)
1/4 cup thinly slices sweet onion
1/4 cup heavy cream (I used half and half)
2 garlic cloves, minced
2 Tbsp. unsalted butter, cut into small cubes
2 Tbsp. grated Parmesan cheese
1/2 tsp chopped fresh rosemary
Season potatoes and onions with Kosher salt and fresh-ground pepper to taste. Then toss with rest of the ingredients.
Put down one piece of non-stick foil on a baking sheet. Place 1/2 of the ingredients in the center. Cover with a second sheet of non-stick foil (non-stick sides face each other to cover vegetables). Crimp edges to form a packet. Repeat with remaining vegetable mixture.
Grill packets 17-20 minutes on medium hot grill until vegetables are tender. Be careful of hot steam when you open!