Cookout Potatoes

These easy grill-top potatoes are an excellent side for barbecuing and require very little effort on your part. Layers of onions, potatoes, bacon, and cheese are deliciously cooked in a disposable tin foil pan in just one hour. A few minutes of preparation and a couple of turns to avoid hot spots once the pan is on the grill are all that you need to do. These tasty potatoes make the perfect side dish to any meat you'd be grilling while the potatoes cook. Its "au gratin” quality is great with steaks, grilled chicken or fish, sausages, or pork chops, and can be a flavorful accompaniment for egg brunch dishes and casseroles.

This recipe requires flavorful Yukon Gold potatoes, a type of tuber that has thin skin and very smooth yellow flesh. Canadian in origin, they are a cross between a white potato and a starchier South American yellow potato, which makes Yukon the perfect in-between potato, very moist and really flavorful. Yukon are very versatile and can be subjected to all sorts of cooking techniques with excellent results every single time. This preparation can also be vegetarian if you skip the bacon, or serve it on the side for people to choose if they'd like to add it or not. But if you want those succulent bits, use the homemade type as their flavor is unbeatable. Simply place the bacon in the freezer for 10 to 20 minutes. When cold, it's easier to slice the fatty bacon. Fry until crisp, drain the fat from the pan, and place on paper towels until ready to use.

If you want to speed up the preparation process, use a mandoline to slice the potatoes and onions. This tool requires precision and a lot of care, but if used correctly it can become an asset in your meal prep as it slices any type of vegetable or fruit in no time. If you've never used a mandoline, it's best to start slow until you get the hang of it. Rushing can only cause accidents and cuts. Using a protective stainless steel glove is best.