This a great side dish for just about anything cooked on the grill and it is fun and easy to make. Definitely not for the health conscience, but hey what is on this blog. The measurements are approximate. Don’t be shy about all the butter used, the potatoes drink it right up creating a very creamy texture. 

INGREDIENTS:

• 2 pounds red potatoes, chopped into 1 inch squares
• 1 large yellow onion, chopped
• 6 cloves garlic, minced
• 8 oz butter or more
• A lot of olive oil
• 1/2 cup of fresh chopped herbs (I use a rosemary, thyme and sage mixture – without stems)
• salt and fresh ground black pepper
• hot sauce, (I like Crystals on these but any will do)

PREPARATION:

In a large heavy bottomed pot heat 1 stick of butter (4 oz) and about 2 ounces olive oil over moderate heat. Add the potatoes and cook for about 20 minutes. You will need to stir the pot often to keep them from burning. Add more butter and olive oil as it gets soaked into the potatoes. Add the onions, garlic and herbs and cook until potatoes are fork tender, brown and crispy, about 15 more minutes or so.  The onions will caramelize to a charred appearance. Near the end of the cooking process, add the salt, pepper and hot sauce to taste.

Serves 6 – 8

Heat Factor