Grilled Potato Packets Recipes

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 POTATOES IN FOIL (POTATO PACKETS)

Steps:

• Place foil packets on the counter and spray with cooking spray.
• Wash and slice potatoes (and onions/mushrooms if using).
• Place potato slices (approx 1 potato per packet) and any optional toppings on each foil piece. Top with a generous pat of butter and salt/pepper to taste. Fold each packet closed.
• Grill over medium heat for 30 minutes or until soft.

BAKED POTATOES ON THE GRILL

Steps:

• Preheat a gas grill to medium (350-400 degrees F) on one side of grill (leave the other side unlit). (Have a charcoal grill? See Tip.) Place each potato on a separate, double-layer piece of foil. Drizzle evenly with oil and turn to coat. Sprinkle the potatoes evenly with pepper, garlic powder, paprika and 1/4 teaspoon salt. Wrap them tightly with the foil.
• Place the potatoes on the grate over the unlit side of the grill. Grill, covered, until tender, about 1 hour, 30 minutes, flipping and rotating the potatoes halfway through grilling.
• Remove the potatoes from the grill and carefully unwrap. Make a slit in each potato and fluff the insides with a fork. Top with sour cream, chives and the remaining 1/4 teaspoon salt.

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.

GRILLED POTATOES AND ONION

Steps:

• Preheat grill for medium heat.
• For each packet, measure out 2 or 3 squares of aluminum foil large enough to easily wrap the vegetables, and layer one on top of the other. Place some of the potatoes and onion in the center, sprinkle with salt and pepper, and dot with butter. Wrap into a flattened square, and seal the edges. Repeat with remaining potatoes and onion.
• Place aluminum wrapped package over indirect heat, and cover. Cook for approximately 30 minutes, turning once. Serve hot off the grill.

FOIL PACK POTATOES ON THE GRILL OR OVEN

Steps:

• Preheat the grill to medium, or oven to 400°F. Cut 1.5 lbs. baby potatoes into bite sized pieces, then place in a bowl and mix with 1/2 Tbsp. olive oil, 1 Tbsp. dried rosemary, a pinch of sea salt and pepper, and 7 whole garlic cloves or powdered garlic.
• Transfer the potatoes to a piece of foil, around 28 inches in length. Bunch the potatoes in the middle of the foil. Place 3 sprigs of thyme or dried thyme and 1 Tbsp. cubed butter on top of the potatoes.Bring the edges of the foil together and wrap, tightly sealing all the way around. If the foil isn't long enough to wrap properly, then double wrap with second piece of foil in the opposite direction.
• Place the foil directly onto the grill or, if roasting, place on a tray before putting in the oven.Grill or roast for 40 minutes, then remove from the grill or oven and open up the foil. Remove the thyme and add in the rest of the butter and season again, then return to the grill or oven with the foil open and cook for a further 15 minutes or until golden brown.Top with parsley (optional) , and enjoy!

GRILLED POTATO CHIPS WITH GARLIC AIOLI

Steps:

• Gather the ingredients.
• Preheat grill for medium-high heat.
• Use either a mandolin slicer or sharp knife to cut potatoes lengthwise into very thin slices.
• Place in a large bowl and coat with olive oil and salt.
• Place a grill pan on grill and allow to heat.
• Place potatoes on pan forming a single layer.
• Allow them to cook for about 5 minutes per side or until browned.
• Repeat process with additional potato slices.
• Gather the ingredients.
• Combine mayonnaise, lemon juice, minced garlic and a pinch of salt. Taste to make sure the flavor is to your liking. Make any adjustments necessary.
• You can prepare aioli ahead of time and store covered in the refrigerator. Serve with grilled potato chips. The mixture will stay good for up to 3 days after preparation if stored in the refrigerator.
• Enjoy!

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.