Grilled Potatoes with Garlic Scapes and Red Pepper

One of our all-time favorite camping foods is grilled potatoes.  This month, the AllRecipe Allstars are grilling up a storm and this is one of my contributions to the grill.

Grumpy and I went to the Troy Waterfront Market a couple weeks ago and one of our finds that week was garlic scapes.  I knew as soon as I saw them I was buying them.  I had never had them before, but because I love garlic and I have heard so much about garlic scapes, I knew that if I ever found them I would be buying them and trying them out.

A perfect pairing happened here.  The only things I did differently was I did not use oil, I used I Can't Believe It's Not Butter spray and added some chopped red pepper to add a little contrasting color to the green and white.

Speaking of pairings....be sure to check back in later this week when I share some of my Simple & Crisp pairings I tried with the new fruit crackers that we were able to try courtesy of Allrecipes.com!  Here is a peek of one of them, a delicious stuffed strawberry with an orange crisp.  Recipe for this pairing can be found on allrecipes.com for White Chocolate Cream Stuffed Strawberries.  If you get the opportunity to try the Simple & Crisp Crackers, this is an absolute perfect paring!

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Grilled Potatoes with Garlic Scapes and Red Pepper
adapted from BBQ Potatoes and Garlic Scapes on allrecipes.com

June-23-2013

Ingredients

• 8 gold potatoes, cubed
• 20 garlic scapes, cut in ½ inch pieces
• ½ red pepper, diced
• to taste Salt and Pepper
• to taste I Can't Believe its not Butter Spray (or oil)

Instructions

Preheat an outdoor grill for medium-high heat and lightly oil the grate. Cut 6 18-inch pieces of aluminum foil and set aside.

Combine the potatoes, scapes and red pepper in a mixing bowl. Coat with I Can't Believe It's Not Butter Spray; season to taste with salt and pepper. Divide the mixture among the pieces of aluminum foil and fold the edges of the foil over the potato mixture to seal the packets.

Place the packets onto the preheated grill and close the lid. Cook until the potatoes are tender and easily pierced with a fork, 20 to 25 minutes. Rotate the packets halfway through cooking.  Grumpy cooked these on the top rack to eliminate burning and charring, but no worries, if you get a few crisped up pieces, they are still really yummy 🙂