Papillotes de pommes de terre façon steakhouse

Ingrédients

• 2 pounds of medium potatoes cut into 4 or 5 long wedges each
• 1 tablespoon Burnt Finger BBQ Steakhouse Grill Seasoning
• 2 tablespoons unsalted butter
• 1 cup cheddar cheese, shredded
• 1 tablespoon chives for garnish

Préparation

1. 1

   Tear off 2 pieces of foil. Each approximately 18 inches in size

2. 2

   Place half of the potato wedges on foil and season with Steakhouse Grill Seasoning. Place the rest of the wedges on the second foil sheet and season

3. 3

   Add a tablespoon of butter to each pile of wedges

4. 4

   Fold foil over potato wedges and crimp edges of each pouch to seal tightly

5. 5

   Grill over medium indirect heat for 20 minutes. Flip pouch over and grill for another 20 minutes.

6. 6

   Carefully open pouches and add shredded cheese to the top of the potato wedges. Place onto grill with the pouch open. Pull once the cheese melts

7. 7

   Garnish with chives