Grilling potatoes just doesn't work for me. Yeah, I could wrap them up and make baked potatoes, but I still haven't got the temperature thing right. They are usually burnt on the outside and raw in the middle when I try.
I came across this recipe and thought it would be worth trying. They were tasty and mostly done without being burnt, but some were still crunchy. We decided this dish would work a lot better in the crockpot. Or else you could try boiling the potato slices for 5 minutes or so to pre-cook them before wrapping it all up in foil.
6 medium potatoes
1/2 c. mayonnaise
2 T. grated parmesan or romano cheese
2 T. dried parsley
1 t. garlic powder
1/2 t. paprika
1/2 t. black pepper
1 small onion
Scrub potatoes really well, then slice into 1/4" slices. Place in a large pot, cover with hot water and bring to a boil over high heat. Remove from heat and cover. Set aside while you prep the sauce.
In a large bowl, mix together mayonnaise, cheese, parsley, garlic powder, paprika, and black pepper.
Peel the onion, then slice into thin rings or slices. Add to sauce.
Drain potatoes. Add to sauce. Toss gently to coat.
To grill: Divide potatoes between two large pieces of heavy-duty aluminum foil. Fold up into flat packets. Grill over medium heat until potatoes are tender - 20-30 minutes. Makes two large packets.
For slow cooker: Dump the potato mixture into a large crockpot. Cook on low 3-4 hours, until potatoes are tender.
Serves 4-6 people.