Two Foil-Grilled Potatoes

Indirect Grilling

The inspirations for the following similarly prepared potatoes—both great—couldn’t hail from two more disparate sources. When my wife, Barbara, was a young girl, she and her bunkmates at summer camp would prepare a campfire dish called potatoes à la ketchup. Sliced potatoes were tossed with ketchup and butter and grilled in a foil bundle on the fire. Eaten steamy hot, they were camp comfort food at its best. Years later, in quite a different setting, we had another foil-grilled potato dish—this one flavored with sesame seeds and soy sauce—at a Japanese steak house at the Sahid Jaya hotel in Jakarta.