Grilled Potatoes and Persimmons
from David Little of Little Organic Farm
This recipe was demonstrated at CUESA's Market to Table programs on February 9, 2008.
This fail-safe recipe is great for camping and BBQs, as well as for a quick weeknight alternative to traditional mashed or roasted potatoes.
Serves 3-4
INGREDIENTS:
2 large Carolla or French potatoes, thinly sliced (substitute any waxy potato, such as Yukon Gold)
1 medium onion, thinly sliced
1-2 garlic cloves, thinly sliced
1 Fuyu persimmon, thinly sliced
2 tablespoons butter, cut in small pieces
1 tablespoon olive oil
1 sprig fresh rosemary
Salt and pepper, to taste
PREPARATION:
1. Preheat grill, or oven to 400 degrees. On one half of a large piece of foil, layer the potatoes, onion, garlic and persimmon. Dot with butter and drizzle with oil. Sprinkle with rosemary, salt and pepper.
2. Fold over remaining half of foil to create a pouch. Crimp edges to seal. Place pouch on grill rack and cook for 10-12 minutes, or until potatoes are cooked through. Serve immediately.