Spring Spuds
1 1/2 pounds tiny new potatoes – halved or quartered if large
16 pearl onions
1 cup fresh morel mushrooms and/or fresh button mushrooms
2 tablespoons olive oil
1 teaspoon finely shredded orange peel
1/4 teaspoon salt
Cook potatoes, covered, in a small amount of boiling, salted water for 7 minutes. Add the onions. Cook, covered, for 3 more minutes. Drain well. Remove potatoes and onions from the pan.
Fold a 36×18″ piece of heavy foil to make a double thickness of foil that measures 18×18″. Cut any large mushrooms in half lengthwise. Place the potatoes, onions and mushrooms in the center of the foil. Drizzle vegetables with olive oil. Sprinkle with orange peel and salt.
Bring up two opposite edges of foil and seal with a double foil. Then fold remaining ends to completely enclose the vegetables, leaving space for steam to build.
In a grill with a cover, arrange preheated coals around drip pan. Test for medium heat where vegetables will cook. Place foil packet on grill rack over drip pan. Cover and grill for about 20 minutes or until potatoes are tender.
Better Homes and Gardens Magazine
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