Grilled Sage Potato Foil Pack Recipes

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 SMOKY CHEDDAR POTATOES FOIL PACK

Steps:

• Heat coals or gas grill for direct heat. Place potatoes on 30x18-inch piece of heavy-duty foil. Sprinkle with salt. Dot with butter. Sprinkle with cheese and bacon chips.
• Wrap foil securely around potatoes; pierce top of foil once or twice with fork to vent steam. Cover and grill foil packet, seam side up, 4 to 6 inches from medium heat 45 to 60 minutes or until potatoes are tender. Sprinkle with onions.

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.

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 SAGE-POTATO FOIL PACK

Steps:

• Heat coals or gas grill for direct heat. Cut 18x12-inch piece of heavy-duty foil; spray with cooking spray. Place potatoes on foil. Cut butter into small pieces; sprinkle over potatoes. Sprinkle with sage, paprika and seasoned salt.
• Fold foil over potatoes so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
• Cover and grill packet over medium heat 40 to 50 minutes, rotating packet 1/2 turn after about 20 minutes, until potatoes are tender. Cut large X across top of packet; fold back foil. Sprinkle with chives.

GRILLED BEEF TENDERLOIN WITH POTATO FOIL PACKS

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.