If you’re not already drooling at the thought of potatoes and bacon, may God have mercy on your soul.
- 1⁄2 cup Italian vinaigrette dressing
- 1 tbsp. pesto
- 2 cloves garlic, minced
- 1 tsp. paprika
- 1 lb. new potatoes, halved
- 1 small red onion, coarsely chopped
- 3 strips of bacon, crumbled
Heat barbecue to medium-high heat.
Mix first 4 ingredients in large bowl. Add remaining ingredients; toss to evenly coat.
Spoon onto 4 large sheets heavy-duty foil; fold to make 4 packets.
Grill 35 minutes, or until potatoes are tender. Cut slits in foil to release steam before opening packets.
How to Test for Doneness
To test for doneness, remove packets from heat; carefully open packets (watching out for steam), then pierce potatoes with sharp knife. Potatoes are done when knife easily pierces the potatoes. Reseal packets and return to grill if necessary.