FOIL PACK POTATOES WITH ROSEMARY AND GARLIC
These potatoes steam away in the coals while you grill the rest of your meal. If you're not eating them right away, keep them in their foil pouches and rewarm them on the grill or in a 350°F oven before serving.
Provided by Ian Knauer
Categories Potato Side Kid-Friendly Rosemary Spring Grill/Barbecue Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Serves 4
Number Of Ingredients 6
Steps:
- Divide potatoes between 2 large sheets of foil, then lift edges of foil around potatoes to form a nest so the oil won't leak. Divide garlic, rosemary, and oil between packages, then sprinkle each with ¾ teaspoon salt and ¼ teaspoon pepper. Bring edges of foil together to enclose each package, covering completely, then crimp to seal packages closed.
- Prepare a grill for medium, indirect heat, preferably with hardwood or hardwood charcoal. Place foil packages near the coals and cook, moving packages around the coals occasionally for even cooking, until potatoes are tender, 30-45 minutes.
- Do Ahead
- Packets can cooked and stored in the refrigerator for up to 3 days.
- Editor's note: As a part of our archive repair project, this recipe has been updated to remove an outdated and offensive term for foil pack.
GRILLED POTATO PACKETS
Potatoes require a little extra time on the grill, so remember to give these pouches first dibs on the flames. -Anna Bjornn, Rexburg, Idaho
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 8 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 165 calories, Fat 8g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 388mg sodium, Carbohydrate 17g carbohydrate (1g sugars, Fiber 2g fiber), Protein 6g protein. Diabetic Exchanges
STEAK AND POTATO PACKETS (HOBO PACKETS)
Grilled Steak and Potato Packets (also called Hobo Packets) are stuffed full of meat and potatoes with tons of flavor and easy cleanup!
Provided by Brandie @ The Country Cook
Categories Main Course
Time 1h
Number Of Ingredients 8
Steps:
- Tear off 4 large square sheets of aluminum foil. Drizzle all 4 foil aluminum square pieces with olive oil.
- Put 1 Tablespoon of butter on each foil sheet.
- Dice potatoes into cubes (about 1-inch). Leaving the skin on. Divide up the cubed potatoes and place on top of the butter on each aluminum foil square.
- Evenly sprinkle minced garlic and diced onion over each of the four servings. Then sprinkle with kosher salt and pepper.
- Drizzle with a little bit more olive oil.
- Put steak pieces on top of potatoes. Season with a bit more salt and pepper or your favorite steak seasoning.
- Drizzle with a tiny bit more olive oil and put another pat of butter on top.
- Fold up each of the sides to make a nice little bed for the potatoes, making a square so none of the butter and oil can escape while cooking.
- Preheat grill to medium-high heat. Grill packets for about 35-45 minutes. Check periodically for your preferrer level of doneness for the steak.
Nutrition Facts : Calories 772 kcal, Carbohydrate 22 g, Protein 48 g, Fat 55 g, SaturatedFat 28 g, Cholesterol 199 mg, Sodium 327 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
GRILLED POTATO PACKETS
To keep the packs from tearing, use heavy-duty aluminum foil or two layers of regular foil. Also, scrape the grill grate clean before grilling
Provided by Roxanne L Andersen-Bridges @Ershenen
Categories Potatoes
Number Of Ingredients 6
Steps:
- 1. PREP POTATOES Cut each potato in half crosswise, then cut each half into 8 wedges. Place potatoes in large bowl and wrap tightly with plastic wrap. Microwave until edges of potatoes are translucent, 4 to 7 minutes, shaking bowl (without removing plastic) to redistribute potatoes halfway through cooking. Carefully remove plastic and drain well. Gently toss potatoes with oil, garlic, thyme, salt, and pepper. 2. MAKE PACKS Cut four 14 by 10-inch sheets of aluminum foil. Working 1 at a time, spread one-quarter of potato mixture over half of foil, fold foil over potatoes, and crimp edges tightly to seal. 3. FINISH OUTSIDE Grill hobo packs over hot fire, covered, until potatoes are completely tender, about 10 minutes, flipping packs halfway through cooking. Cut open foil and serve. Making Potato Hobo Packs To ensure tender potatoes with charred, smoky flavors of the grill, here's what to do: 1. Microwave the potatoes first to help them cook quickly on the grill. 2. Arrange the microwaved potatoes on foil, fold over, and crimp. 3. Flip the packs halfway through grilling for evenly charred potatoes.
- 2. MAKE PACKS Cut four 14 by 10-inch sheets of aluminum foil. Working 1 at a time, spread one-quarter of potato mixture over half of foil, fold foil over potatoes, and crimp edges tightly to seal.
- 3. FINISH OUTSIDE Grill hobo packs over hot fire, covered, until potatoes are completely tender, about 10 minutes, flipping packs halfway through cooking. Cut open foil and serve
GRILLED POTATO HOBO PACKS
Steps:
- 1. PREP POTATOES Cut each potato in half crosswise, then cut each half into 8 wedges. Place potatoes in large bowl and wrap tightly with plastic wrap. Microwave until edges of potatoes are translucent, 4 to 7 minutes, shaking bowl (without removing plastic) to redistribute potatoes halfway through cooking. Carefully remove plastic and drain well. Gently toss potatoes with oil, garlic, thyme, salt, and pepper. 2. MAKE PACKS Cut four 14 by 10-inch sheets of aluminum foil. Working 1 at a time, spread one-quarter of potato mixture over half of foil, fold foil over potatoes, and crimp edges tightly to seal. 3. FINISH OUTSIDE Grill hobo packs over hot fire, covered, until potatoes are completely tender, about 10 minutes, flipping packs halfway through cooking. Cut open foil and serve.
BEER-STEAMED POTATO HOBO PACK
Grab a beer to make these potatoes; it will steam them while imparting a yeasty flavor. You can drink the leftovers as dinner cooks.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 30m
Number Of Ingredients 4
Steps:
- Place potatoes on a sheet of parchment-lined foil, and season with salt and pepper. Fold and crimp edges to seal, leaving an opening at the top. Pour in 1/2 cup beer (you'll have some left over). Crimp remaining edges to seal. Cook pack set over a campfire or on a medium-high grill (or nestled near coals) until potatoes are tender, 20 to 25 minutes. Top potatoes with butter.
GRILLED BEEF TENDERLOIN WITH POTATO FOIL PACKS
Grilled Beef Tenderloin With Potato Foil Packs
Categories Garlic Onion Potato Backyard BBQ Dinner Beef Tenderloin Bacon Grill Grill/Barbecue Sage Chive Sour Cream Gourmet
Number Of Ingredients 14
Steps:
- Coarsely crack peppercorns (see cooks' note, below). Stir together pepper and salt in a small bowl, then add oil and stir until combined well. Rub spice mixture all over beef.
- Tear off 8 (2-foot-long) sheets of heavy-duty foil and arrange in 2 stacks of 4. Divide potatoes, onions, garlic, and sage between stacks, arranging in 1 layer in center of foil, then drizzle each with 2 tablespoons oil and season with salt and pepper. Working with top sheet of foil, fold each side over potato mixture to enclose, then turn package a quarter turn and repeat folding and turning package with each piece of remaining foil. Make second foil pack in same manner.
- To cook beef and hobo packs using a charcoal grill:
- Open vents on bottom of grill. Light charcoal (80 to 100 briquettes) in chimney starter. Leaving about one quarter of grill free of charcoal, bank lit charcoal across rest of grill so that coals are about three times higher on opposite side.
- Charcoal fire is medium-hot when you can hold your hand 5 inches above rack over area where coals are piled highest for 3 to 4 seconds. Using long metal tongs, lift up one hinged side of rack and put foil packs, folded sides down, on portion of bottom rack with no coals on it. (One side of packages will be in direct contact with coals.) Cook foil packs, turning a quarter turn with tongs every 15 minutes, 45 minutes total.
- While foil packs are cooking, sear beef on lightly oiled grill rack directly over hottest part of coals, uncovered, turning occasionally and, if necessary, moving around grill to avoid flare-ups, until well browned, 12 to 15 minutes total. Move beef to coolest part of grill, then cover with inverted roasting pan and grill, turning occasionally, until thermometer inserted diagonally into center registers 120°F for medium-rare, about 10 minutes. Transfer beef to a cutting board and let stand, loosely covered with foil, 15 minutes.
- To cook beef and foil packs using a gas grill:
- Preheat all burners on high, covered, 10 minutes. Reduce heat to moderately low on 2 burners if your grill has 3 (or 1 burner if your grill has 2) and cook foil packs, folded sides down, on grill rack, covered with lid, over moderately low burner(s) 40 minutes.
- Meanwhile, sear beef on lightly oiled grill rack over remaining burner on high, covered with lid, turning over occasionally, until well browned, 12 to 15 minutes total. Reduce heat to moderate and cook beef, covered with lid, turning over occasionally, until thermometer inserted diagonally into center registers 120°F for medium-rare, about 10 minutes. Transfer beef to a cutting board and let stand, loosely covered with foil, 15 minutes.
- Serve beef and foil packs:
- Thinly slice beef, then remove potato mixture from packages and serve with sour cream, bacon, and chives.
- Cooks' Notes
- To crack peppercorns, coarsely crush with a mortar and pestle or wrap in a kitchen towel and press with bottom of a heavy skillet.
- If you aren't able to grill outdoors, beef can be seared in a hot lightly oiled well-seasoned ridged grill pan over moderately high heat, turning occasionally, until well browned, about 15 minutes total, then transferred to a large roasting pan with potato mixture scattered around it and roasted in middle of a preheated 450°F oven until thermometer registers 120°F, 20 to 25 minutes. Transfer beef to a cutting board and continue to roast potato mixture until vegetables are tender, about 5 minutes more. Keep vegetables warm in a bowl, covered, while beef stands.
- Editor's note: As a part of our archive repair project, this recipe has been updated to remove an outdated and offensive term for foil pack.
GRILLED POTATO, CARROT, AND ONION FOIL PACKETS
This is a very good veggie dish I learned years ago at a school camp-out. It's easy to make and can also be made in the oven the same way.
Provided by KEW470
Categories Potato Side Dishes
Time 1h10m
Yield 8
Number Of Ingredients 6
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.
Nutrition Facts : Calories 405.5 calories, Carbohydrate 53.4 g, Cholesterol 46.3 mg, Fat 19.5 g, Fiber 8.4 g, Protein 7 g, SaturatedFat 12.1 g, Sodium 193.3 mg, Sugar 7.8 g
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