Grilled Potato Packets
Author:Grilled Potato Packets! Quick and easy to prep, sweet and delicious, and the most delicious combo of buttery soft, chewy and caramelized. No need to babysit them while they cook either, so you can concentrate on everything else!
Ingredients
This is more of a guide than a recipe. You don't need exact measurements.
- potatoes , Yukon Gold, or waxy potatoes like baby potatoes, red potatoes, or fingerlings (don't use starchy potatoes)
- garlic , minced or sliced
- a very generous drizzle of olive oil
- herbs (fresh or dried) , such as parsley, sage, thyme, oregano, or rosemary
- salt
- black pepper
- heavy-duty foil to make the packets
Optional additions
- lemon slices , or zest
- your favourite spice blend
INSTRUCTIONS
- Tear some rectangles of foil about 10-inches in length. One piece for each portion/person.
- Wash the potatoes. No need to peel them. Cut into bite-sized chunks and place enough for each person in the center of each piece of foil. If you're using baby potatoes, I still recommend cutting them in half because it's the flat surfaces that tend to get golden and caramelized the most.
- Sprinkle over the garlic. ½ to 1 clove per foil packet, depending on how garlicky you like things, then grind over a generous amount of salt and pepper and drizzle with lots of olive oil. It's important to be generous with the oil, or the potatoes will stick to the foil. Sprinkle over some fresh or dried herbs and add any other optional additions.
- Do the foil packets up tightly so no steam can escape. I usually bring up the long sides, then fold them down and scrunch a bit so the seam is secure, then fold up the ends to secure those around the potatoes.
- Place on a cold grill as you turn it on (high), and let it preheat for about 20 minutes with the packets on it. Potatoes can take a while, so this gives them a head start.
- After this time, add your other grilled food and cook as per usual, adjusting the heat to suit whatever it is. Leave the potatoes on until your other food is done, which should take them up to 35 to 40 minutes total cook time. By then, they should be perfectly cooked. They are very forgiving though. You can leave them on much longer or move them up to the warming rack to stay hot and make room for more food. They also stay warm for up to 30 minutes if removed from the grill, as long as you don't open the packets.
- Test doneness by giving one of the packets a squeeze with the tongs, or with an oven-gloved hand, to see if it's soft. Or stick a fork through the top of the foil (not the side or bottom, as oil may leak out).
- Use tongs to place foil packets straight onto individual dinner plates. Make sure guests are aware that hot steam will emerge when the packets are opened. Don't let children open them unsupervised. The potatoes on the bottom against the foil might at first appear stuck, but with the help of a fork they should peel off beautifully, revealing delicious, golden, caramelized bottoms. My favourite bit!
NOTES
MAKE AHEAD - Assemble the potato packets earlier in the day, stash them away in the fridge for up to 24 hours, and cook when you’re ready. Make sure they are well coated in olive oil, though, to avoid the potatoes turning brown. Drizzle then toss so all sides are covered.
CAMPFIRE COOKING - Place the packets directly on the coals (not in the flames) and cook for about 30 to 40 minutes until very soft (or a little longer - they are very forgiving).
Nutritional info uses 200grams of raw potato & 3 tablespoons olive oil
NUTRITION
Serving: 1serving | Calories: 410kcal | Carbohydrates: 37g | Protein: 5g | Fat: 28g | Saturated Fat: 4g | Sodium: 599mg | Potassium: 902mg | Fiber: 5g | Sugar: 2g | Vitamin A: 680IU | Vitamin C: 51mg | Calcium: 42mg | Iron: 2mg
