Pouch Grilled Potatoes And Garlic Recipes

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!

SAVORY GRILLED POTATOES

Steps:

• In a large bowl, combine the first 7 ingredients. Add potatoes and onion; toss gently to coat. Spoon onto a double thickness of greased heavy-duty foil (about 18 in. square). Dot with butter. Fold foil around potato mixture and seal tightly. Grill, covered, over medium heat until potatoes are tender, turning once, 30-35 minutes.

POUCH-GRILLED POTATOES AND GARLIC

Steps:

• Place potatoes and garlic on a large double layer of foil, drizzle with oil, and season with salt and pepper. Fold foil around potatoes and crimp edges to form a packet. Grill directly over heat source, rotating packet often, until potatoes are tender, 20 to 25 minutes. (To keep warm, move packet to cooler side of grill.)
• Transfer potatoes to a serving bowl. Toss with cilantro and season to taste with salt and pepper. Serve with lime wedges.