I wanted to tie this recipe in to my guest blog this week for Bren Landscaping & Masonry Co. I’m doing a couple of posts a month during the “outdoor living” season, showing some of our garden pictures and offering some recipes on grilling, salads, sides and starters. This recipe for Potato Packets is perfect for the post on Grilled Rib Eye Steaks with Chimichurri Sauce.
This is a revision of a blog posted several years ago. I’ve now added some vegetables to the potato packets and it really does become a no pots or pans dinner!
By way of some history, this is one of my all-time favorite potato dishes and one I learned from my childhood best friend’s mother, Mrs. D. In the summer I often spent weekends at their cottage on Honeoye Lake in upstate NY and she made delicious potatoes and onions wrapped in aluminum foil and cooked on the grill.
While Mrs. D made individual packets, I make larger ones, two packets that can serve 2-3 people each. Over the years I decided to add bell peppers and zucchini chunks, as well as some bouquet garni seasoning.
Here’s the revised recipe.
- 1 tablespoon vegetable oil, divided
- 4 medium red potatoes, thinly sliced (about ¼-inch)
- 1 medium onion, peeled and thinly sliced
- 1 bell pepper, seeded and thinly sliced (about ½-inch)
- 1 medium zucchini, trimmed, cut into quarters lengthwise and into 1-inch chunks
- 2 teaspoons coarse salt, divided
- 1 teaspoon freshly ground pepper, divided
- 1 teaspoon dried bouquet garni, divided
- Preheat grill to high, if cooking immediately.
- Place two long sheets of heavy-duty aluminum foil on the counter. Pour 1 ½ teaspoons oil in the center of each sheet.
- Place the potatoes, onion, pepper and zucchini on top of the oil.
- Sprinkle the vegetables with one half each salt, pepper and bouquet garni.
- Use the ends of the foil to help you “toss” the vegetables, by sliding back and forth, to coat the ingredients.
- Bring the long ends of the foil together, making flattish packets for even cooking, and fold the ends over a couple of times for a tight seal, just as if you were wrapping a sandwich.
- Turn and tightly crimp the ends.
- Use another sheet to double wrap. Place the sealed side down first, this offers a little protection if you happen to rip the outer layer with your tongs, and repeat the wrapping process.
- Place the packets on the preheated grill and cook for about 15 minutes, turning every 3 minutes to prevent burning. Use a fork to gently puncture the packet to see if the potatoes are soft.
- NOTE: The potatoes primarily steam, but some caramelization will occur if your grill is hot enough.
- Remove packets, let sit for a minute. Carefully open the packet as lots of steam is released. Slide the potatoes into a warm serving bowl and scrape any pieces that stick to the bottom of the packet - these are the best ones!