*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Guys Guys Guys - its xanthe here, the recipe published omitted some crucial details.
1. Only use egg mayo - not the regular kind - that would be grose!
2. Brush or spoon on the sauce (dont triple it!) cause it needs to cook and brown - The sauce is not a dipper at all.
3. You cook this in the griller in your stove not on a barbeque at all! Line your tray with foil and you should be able to spoon off the potatoes when ready and disgard the foil - no biggie!
4. Everything else is to taste...garlic or no garlic, cheese if you like - you decide.
I have had so much success at making these so I hope that helps.
YUM!! We enjoyed these potatoes so much that we had them two nights in a row. This is what i did: I used real Mayo (not Miracle Whip) and added alittle extra garlic (because we like it). The first night I followed the recipe and boiled the potatoes and I think after the baking, they were just alittle over-cooked - SO, on the second night, I microwaved them for ~10 minutes on high. They were PERFECT after the baking. When blending the ingredients together, I litely coated the potatoes before putting them into a roasting foil bag. I tried baking in the oven (375 degrees for 20 min.) and the second night, I put the foil bag right on the BBQ. Both methods worked great! Give this recipe a try. I think you will like it. Thanks for sharing! :)
Great recipe! I used a small foil pan lightly sprayed with Pam - this always works great for potatoes on the grill. I partially microwaved the potatoes vs. boiling and added a chopped onion. I used 1/2 tsp. of oregano, 1/2 tsp. of italian seasoning, a little parsley, and added a couple of tablespoons of parmesan cheese to the mayo mixture. You can use light mayo as well to cut down on fat. I covered the pan with foil and these were great on the grill - perfect with steak.
These are a solid 4 stars - I did read the submitters rating and she never intended this to be done on the outside grill - using the broiler would work great. I thought they were lacking something and added a sprinkling of Smoked Paprika and a touch of parsley. Next time I would add the smoked paprika to the mayonnaise mixture and also do a spicy dip for them. Thanks for sharing your recipe.
DELICIOUS!I was hesitant to try this recipe because the the less than positive review. However, I used an aluminum pie plate sprayed with PAM and had no sticking problem whatsoever. The topping is even better when grated parmesan cheese is added to the mix. Made this for company last night and received rave reviews.
Seems like a small language difference here. In the USA you say broiler, but in Australia and New Zealand we call it a griller ie the bit at the top of the oven. BBQ's have a solid plate called a hot plate and/or maybe a grill as well, and we do not differentiate - it's a bbq, we do not call it a grill, and the cook decides how the food will be cooked(depends on how many beers have been consumed before and during the cooking). Have fun with this, I need another beer!
Wow! The recipe doesn't look all that impressive, but these are the most flavorful potatoes I've ever made on the grill. Only a couple of them stuck to the foil, so next time I'll definitely use some PAM spray. I also used three huge cloves of garlic--some of the zing mellows from the grill. Thanks for an incredible recipe. I'll make these for every BBQ!!
took these to a bbq with friends, and they were a big hit. I followed the recipe (scaled up to feed a large group), except i subbed about 1/3 of the lite mayo with sour cream, and i added some smoked paprika. i also sprinkled fresh parmesan cheese at the end of cooking, and i think the cheese really made the flavour come together. you'll need a lot of salt, which is typical of potato dishes. overall, a very nice dish and a good change from the usual potato salad or scalloped potatoes you usually see at a bbq.