I can't believe I'm sitting here writing a post about last weekend's barbecue party. It was so unbearably hot outdoors that we ended up working our way back into our air conditioned home to avoid the extreme heat.
Once again this year, our weather has taken an extreme change in temperature. We went from high 30s to low teens. In fact, I think it's 11 celsius right now. The AC is turned off and the gas fireplace is turned on. Brrr...
Back to the BBQ...
I love being able to prepare as much as I can in advance so that I can sit down with my guests while entertaining them. (There's nothing more unpleasant than an absent hostess)!
My grilled potato recipe is one of those that can be prepared well in advance and left to the side wrapped in foil until one is ready to turn on the grill. It's also one of those recipes that's very quick to prepare as in such times when a BBQ gets sprung onto you at the last minute by your daughter's Spartan boyfriend.
He said he was taking over, but I had recently returned home from Loblaws where I had just purchased a bunch of fresh organic vegetables and a warm baguette. In fact, I had just finished making a bruschetta (recipe to follow soon) when the doorbell rang.
It's not easy for anyone to convince me to sit back and allow others to take over in MY kitchen, so the only way I'd agree for the boyfriend to move into my territory was if I was able to have 5 minutes before moving out of the way to prepare this potato recipe of mine. Obviously, I won and the recipe is below.
It was so nice that we were able to sip on Crantinis and eat freshly made bruschetta outdoors while the boyfriend started up the grill.
4 Large Golden Potatoes (peeled and cut into wedges)
1 Large Onion (Cut in half and then into slices)
Sliced Peppers (Red, Yellow, Orange, or just the colour you prefer)
2 Garlic Cloves (cut into small pieces)
Salt & Pepper
Pieces of Butter (optional -- can be placed within prior to wrapping in foil)