Fresh cut tatters

May family likes the sliced and then put butter mixed with liptons dry onion soup mix, wrapped in foil and put on the grill

Here's what i've been doing lately and I love them. I cut them into wedges then coat with olive oil, sea salt, black pepper and rosemary then grill them until they are golden brown. Awesome.

Ah yes, Trashbag Taters... What I've learned over the years is that there are about as many variations of this as there are spices and spice mixes out there. Lately I've been using the "original recipe" found at that link on taters cut into large (1") chunks and roasting them (indirect) in a grill basket with some large onion slices. The process is pretty easy and you can easily substitute your favorite rub or spice mix to get the taste you are looking for.

Some folks like these cooked more than others; I've got some friends that rave over the ones that are on the verge of being burnt, so don't worry too much if you end up with some that look a bit overcooked.

Try Hasselback potatoes. It's basically a spiral sliced tater that is rubbed w/EVOO or butter and then sprinkled w/ different spicies and seasonings. I believe their is a recipe on this site someplace.

I usually get rave reviews on these sweet potatoes:

First off, get yourself a "crinkle cutter" - not sure of the technical word, but they are cheap knives that can cut potatoes with the crinkles - I swear they add better texture/flavor to the potatoes.

I use Sweet Potatoes, cut them using the crinkle cutter and put them into a zip loc bag.

I add LIGHT EVOO (the key being light evoo), rosemary, rubbed dalmatian sage and a touch of sea salt. Mix it all up and let it sit in the bag for at least an hour.

From there, just toss them on the grill and off you go. On the grill I just keep an eye and flip them, in the oven (gasp), i pre heat a cookie tray to about 400 degrees, and they get about 20-22 mins per side, depending on how thick you cut them.

If you want to get real fancy, you can either add a drop of truffle oil or truffle salt (if using the truffle salt, I add at the end, not before the cook just to season).

Yep...just sprinkle them with olive oil and course seasalt....add rozemary too if you like it.
Smoke/grill them untill they are getting soft and have a nice colour.
Best taters you'll ever have!:becky: