The Recipe of the Month for July 2017 is:
Grilled Foil-Wrapped Potatoes with Shallots, Lemon and Thyme
1 1/2 pounds of small yukon gold potatoes, halved
1 1/2 pounds of small red potatoes, halved
1/4 cup extra-virgin olive oil
1/4 cup fresh squeezed juice from 2-3 lemons
1/3 cup shallots, roughly chopped
4 teaspoons finely minced fresh thyme leaves
Kosher salf and freshly ground black pepper
Tear off four 18" square pieces of heavy duty aluminum foil. In a large bowl, combine potatoes, oil, lemon juice, shallots, and thyme. Season with salt and pepper and toss to coat. Divide into four equal batches, placing each batch in the centre of one square of foil.
Crimp foil closed, rolling sides to fully seal each packet
Pre-heat half of a gas grill on high for 5 minutes. Place packets on grill, aligning them close to, but not directly over heat. Cover and cook for 10 minutes. Rotate packets front to back (so cool side is now closer to coals), cover and continue cooking for 10 minutes longer. Move packets directly over heat, cover and cook for 5 minutes more. Remove from grill and let cool for 5 minutes. Carefully open packets and season with additional salt, pepper and lemon juice if needed.