Grill Potatoes

I really like to grill. I wonder if part of this is that grilling in my house usually involves grill potatoes and grill vegetables.  They are easy, fast, tasty, and--best of all--produce no dishes to wash!  Note that these instructions are written with a charcoal grill in mind, since that's what I have, so there aren't indicators of heat.  Potatoes aren't real particular, so any heat that adequately cooks meat will work.

Serves 2-3

Oil or nonstick cooking spray
1/2 lb potatoes, cubed into small bite-sized pieces
1 1/2 tablespoon cold butter
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon garlic salt

1. Place a large rectangle of aluminum foil on a flat surface.  Coat inside with brushed oil or nonstick cooking spray.  Scatter potatoes over foil, centering on rectangle.  Cut cold butter into small pieces and scatter over potatoes.  Sprinkle salt, pepper, and garlic salt over potatoes and butter.  Pull edges of foil rectangle up and overlap as much as possible.  If edges do not meet or do not overlap, add a second piece of foil to better seal package.
2. Grill foil package over direct heat for 15-20 minutes (the cooking time will depend on how brown you would like the potatoes to be; I tend to like mine brown so I cook them longer).  Remove from grill to heatproof serving plate.  Unwrap package and pour potatoes onto serving plate. Discard foil. Potatoes are best served hot.