This recipe was written for a charcoal grill, but it works on a gas grill, too. Place the wrapped potatoes over medium-high heat and cover the grill. Adapted from “Recipes From an Italian Supper,” by the Silver Spoon Kitchen (Phaidon). Serves 6.
Ingredients
18 small, white-fleshed potatoes such as russet
Generous pinch salt
A few spoons of mascarpone cheese
Crumbled pistachios (optional)
Directions
Wash and dry the potatoes and season with salt. Wrap potatoes in aluminum foil (for best results, wrap no more than a few potatoes in each packet) and puncture the potatoes several times with a toothpick. Roast the potatoes directly in the ashes of the barbecue (or on the grill over medium-high heat) for about 40 minutes. Meanwhile, stir together mascarpone and pistachios, if using (or try chives, chopped garlic, or capers). When potatoes are done, remove them carefully with tongs, unwrap them, and serve with mascarpone on the side.
