I lived in Idaho for a brief period of time as a child, and the one thing I remember is that we truly did eat potatoes often. Our favorites were the baby red potatoes, and they are still a favorite today. Red Potatoes have a more tender and thin peel than the traditional russet potatoes used for baking. This means that  you can wash them, cut them, and bake them without having to peel them. Raise your hand if no peeling sounds good to you (My hand is up!) Even my children will eat the skins of Baby Reds, and that means that they are getting all the good nutrition that is found in the skin. This recipe for Grilled Garlic Baby Red Potatoes is my favorite kind of cooking because it is simple, delicious, easy to clean up, and it doesn’t heat up the kitchen in the summer!

Grilled Baby Red Potatoes with Garlic
2 TB olive oil
1 1/2 lbs redskin potatoes (or substitute Yukon Gold)
2 cloves garlic, minced
1/4 tsp salt
1/4 tsp pepper

Preheat grill to medium heat (375 F). Tear off a sheet of foil about 2 feet long; rub a bit of olive oil on the foil to prevent sticking. Wash potatoes and cut into 3/4″ cubes. In a medium bowl, toss potatoes, oil, garlic, salt and pepper. Transfer potatoes to the foil sheet. Wrap the foil around the potatoes and crimp edges together across top and then sides. Place on a plate to carry to grill. Place packet on the preheated grill and cook for 25 minutes. Remove from grill to plate and carefully open packet (watch out for steam!) Sprinkle with coarse sea salt and serve.

Serves 4