Grilled Bearnaise Corn And Potato Foil Packs Recipes

GRILLED POTATO BUNDLES

Steps:

• Preheat a grill to medium-high heat.
• Pile the potatoes and onions evenly on 6 squares of foil. Add 2 tablespoons butter to each and splash on some cream. Sprinkle on some paprika, salt and black pepper, then finish with a sprinkle of minced parsley on top. Fold the foil pieces to wrap into bundles.
• Place the potato bundles on the hottest spot on the grill for 30 minutes. Serve the bundles right on the dinner plates.

GRILLED POTATO, CARROT, AND ONION FOIL PACKETS

Steps:

• Peel and cut up the potatoes and carrots into bite-size chunks. Chop up onion.
• Combine all veggies in tin foil or foil baking bag. Season with desired amount of seasoning salt and top with butter. Seal foil well (you may need more than one bag, so the vegetables are done evenly).
• Grill until potatoes and carrots are soft, about 40 minutes (flip bags at least 3-4 times during grilling). Remove from grill and place the veggies in a large bowl and add the sour cream, mixing well.

GRILLED POTATO PACKETS

Steps:

• In a large bowl, toss potatoes with green onions, bacon, salt and pepper. Place half of the mixture on a greased double thickness of heavy-duty foil (about 18 in. square); dot with 1 tablespoon butter. Fold foil over potato mixture and crimp edges to seal. Repeat to make a second packet., Grill, covered, over medium heat 20-23 minutes on each side or until potatoes are tender. Remove from grill., Open foil carefully to allow steam to escape. Sprinkle potatoes with cheese. Grill opened packets, covered, 3-5 minutes longer or until cheese is melted.

FOIL PACKET COUNTRY POTATOES ON THE GRILL

Steps:

• Preheat grill to medium heat.
• Cut two sheets of aluminum foil to 20 inches in length and arrange them cross-wise on a flat surface.
• Place 2 tbs. butter in center of foil.
• Arrange potatoes, onion and garlic atop butter in center of foil. Sprinkle with seasonings and place remaining 2 tbs. butter on top.
• Bring ends of top layer of foil together and fold downward 3-4 times toward the potato mixture, leaving enough slack so that the mixture doesn't spill too much out the sides.
• Repeat with bottom layer of foil until tightly sealed.
• Place packet on top rack of grill and cook, covered, for 30-35 minutes. Do not turn.
• Remove packet from grill with oven mitts, being careful not to tear the bottom of the packet.
• Carefully open foil and serve directly from packet.

GRILLED CORN, POBLANO AND POTATO PACKS

Steps:

• Heat gas or charcoal grill. Cut 8 (18x12-inch) sheets of heavy-duty foil.
• Place potatoes, chiles, corn, onion, oil, chili powder, salt and pepper in large bowl; toss to coat. Arrange one-eighth of the vegetables on each piece of foil. Add 1 tablespoon broth and 1 teaspoon butter to each. Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space on sides for heat circulation and expansion.
• Place packets on grill over medium heat. Cover grill; cook 15 to 20 minutes or until vegetables are tender.

FOIL-PACKET POTATOES AND SAUSAGE

Steps:

• Prepare campfire or grill for medium heat. In a large bowl, toss potatoes with sausage, bacon, onion, parsley, salts and pepper. , Divide mixture among eight 18x12-in. pieces of heavy-duty nonstick foil, placing food on dull side of foil. Fold foil around potato mixture, sealing tightly. , Place packets over campfire or grill; cook 15 minutes on each side or until potatoes are tender. Open packets carefully to allow steam to escape. If desired, sprinkle with additional parsley.

GRILLED POTATOES IN FOIL

Steps:

• Preheat an outdoor grill for high heat; close cover. Lay out three 18-inch long pieces of aluminum foil on a work surface, dull side facing up.
• Smear 1/2 tablespoon butter in the middle of the first piece of foil. Add 1/3 of the potato slices, onion, and bell pepper. Sprinkle with 1/3 of the garlic powder; season with salt and pepper. Fold up the edges of the foil over the vegetables to create an almost leak-proof packet, making sure to seal the edges. Repeat with last 2 pieces of foil and the remaining ingredients to make 2 more packets.
• Reduce the heat of the grill to medium. Place foil packets on the grate; cook until potatoes are tender, 20 to 30 minutes.

FOIL PACKET GRILLED POTATOES

Steps:

• In a large mixing bowl, blend together salad dressing and seasonings.
• Next, add potatoes and onions and toss until covered.
• Divide potato mixture evenly among 6 foil packets.
• Double fold ends of packets to seal but leave enough room for heat to circulate Place packets on heat grill and cook for 25 to 30 minutes.
• Make sure lid is down while cooking.
• To cook in oven, Preheat oven to 425 degrees and cook for 40 to 45 minutes.

GRILLED BEARNAISE CORN AND POTATO FOIL PACKS

Steps:

• Heat coals or gas grill for direct heat. Cut four 18x10-inch pieces of heavy-duty aluminum foil. Spray with cooking spray. Place potatoes and 1 piece corn on each foil piece. Mix remaining ingredients except chives in small bowl; drizzle over potatoes and corn. Turn corn to coat and gently stir potatoes.
• Fold foil over potatoes and corn so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
• Cover and grill packets 4 to 6 inches from medium heat 25 to 35 minutes or until potatoes and corn are tender. Place packets on plates. Cut large X across top of each packet; unfold foil. Sprinkle with chives.