Jiffy Pop Potatoes

My aunt June visited from Iowa last weekend (first time we've seen her in years) and came for dinner. She does not eat garlic, which presents something of a challenge. I settled on a Gourmet recipe, pancetta chicken, leaving out the garlic.

And the starch? Jiffy Pop potatoes. I gave them that name because the tin foil they cook in puffs up just like in the old commercial. Remember this?

You can do them in the over or the grill. Here's the recipe:

Preheat grill or oven to 450 degrees (you can do as low as 400, but the potatoes will take longer) and place the oven rack as close as possible to the heat source (upper or lower coil works).

Cut five to six potatoes (any kind will do, peeling is optional) into bite-sized cubes. Mix with about a tablespoon of chopped rosemary (fresh is best, but dried will do), enough olive oil to coat, salt and pepper to taste.

Now, tear off four sheets of tin foil big enough to hold your potatoes. Put two sheets on the counter and dump your potatoes onto them. Cap with the two remaining sheets and pinch the edges tightly shut making a package. You need to double side the tin foil or its too fragile and will tear (I learned this the hard way).

Put the package on the grill or the oven rack right below or above the heat source. If grilling, cook about 10 minutes, turn and then cook another 10 minutes (about 20 minutes total). The oven takes longer, 15 to 20 minutes a side depending on the temperature. As they grill, the tin foil will puff up (hence the name Jiffy Pop Potatoes).

When you think they are done, puncture a small hole in the foil and taste. If the potatoes are still a little hard, cover the hole with a small piece of foil and return to the oven or grill.

When done, cut open foil, put in a large plate or shallow bowl and serve.