Patatas asadas a la parrilla al estilo argentino

Ingredientes

• 12 medium red potatoes (about 2 1/2 pounds, washed, unpeeled, and cut into 1-inch pieces)
• 1 medium red onion (about 1/2 pound, peeled and diced)
• 6 garlic cloves (peeled and cut into quarters)
• 6 tablespoons butter or dairy-free butter substitute (cut into small pieces)
• 2 lemons (each cut into thirds)
• 1 tablespoon plus 1 teaspoon smoked paprika (divided use)
• Kosher salt and freshly
• ground black pepper
• 1/4 cup mayonnaise or vegan mayonnaise substitute
• 1/4 cup extra-virgin olive oil
• 1/4 cup sherry vinegar
• 1/4 cup flat leaf parsley (chopped)

Preparación

1. 1

   Heat a gas or charcoal grill to medium-high heat. Cut 6 pieces of foil into 12×12-inch squares. On each piece of foil, layer 2 cut-up potatoes, 1/6 of the onion, 1 quartered garlic clove, and 1 tablespoon of butter in that order. Squeeze the juice of 1/3 lemon over each. Season each with a dash of smoked paprika and a large pinch of salt and pepper. Fold the foil into tight packets and place over indirect heat. Close the barbecue lid and grill for 35-45 minutes or until the potatoes are tender.

2. 2

   While the potatoes are cooking, make the sauce by whisking together the mayonnaise, olive oil, vinegar, 1 tablespoon smoked paprika, and a large pinch of salt and pepper.

3. 3

   To serve, open the foil packets, spoon some sauce on top of the potatoes, and garnish with some parsley.