Steam, Toss, Fold, Grill!

• Preheat the grill to the high. Scrub potatoes and steam them whole in a basket with boiling water beneath, covered, for about 8 minutes (depending on size.) I have used 2 1/2" lengths. The potatoes should be mostly cooked through - give them a pinch to test, but still firm. Remove from basket and place in the sink in a colander, run cold water over until cooled a bit.
• Slice them in half lengthwise. Cut TWO sheets of heavy foil - 18" x 16" - place on a work surface. Add all cut potatoes evenly to both foil sheets. Add the rest of the ingredients over the potatoes on the 2 sheets: kale, olive oil, salt, pepper, smoked paprika (if using), shallots, garlic and lemon rind. With your hands blend all ingredients, coating all well.
• Fold up packet to enclose all well into a 8" x 10" flat packet. At this point you can set aside, or refrigerate and grill later.

  Cook on the hot grill until golden and crusty on the bottom of the foil - quickly open a packet to check. Re-crimp, and turn over and cook on the second side until golden and crusty. (Total cooking time: about 10 -12 minutes.) Unfold the foil and serve immediately. Taste for salt.
• Drizzle with Balsamic Glaze** (see below) if desired. Optional addition: 2 slices of crisp bacon, or turkey bacon, crumbled.
• **Balsamic Glaze: In a small skillet, add 3T. balsamic vinegar, 2 t. coconut palm sugar (or brown sugar) and 3/4 t. minced garlic. Simmer over moderate heat until reduces by half to a glaze. Drizzle over the cooked potatoes.
• For a Smokey Flavor: Soak 3/4 cup wood chips in water for 1 hour, Drain, make a foil packet with chips inside, fold into a 4" x 8" rectangle. Puncture with holes. Place on hot coals or briquettes underneath the grates of the grill. Close the grill. Will start to smoke and add essence in 15 minutes.
• * with concerns about gmo’s and processing of oils, use a vegetable oil which has not been chemically treated, this is called “expeller pressed”.