Pouchpotatoes Recipes

POUCH POTATOES

Steps:

• 1. Combine diced potatoes and onion onto a piece of heavy duty foil - shiny side up - large enough to leave 2-3 inches of clear foil on either side and 4-5 inches top and bottom of your potato pile
• 2. Sprinkle 1 tsp of the steak spice over potato mixture, toss, then sprinkle the 2nd tsp.
• 3. Place chunks of the butter both on the bottom and top of your potato pile
• 4. Bring the top and bottom edges of the foil together and fold over several times, leaving some air space between potatoes and foil.
• 5. Repeat with each side of your foil package until a sealed pouch is formed
• 6. Cook pouch indirectly on the BBQ - meaning on an upper rack, over a non-burning element, or to the side of your burning charcoal - for 30mins, turn the pouch every 8-10. Total cooking time will vary with heat level of BBQ/fire mins
• 7. When potatoes are cooked, the pouch will swell up with steam. Note - this will only work if your pouch is well sealed and you haven't accidentally poked a hole in it during handling
• 8. Open foil pouch and serve. Watch out for the steam when you first tear the foil - especially if the pouch is puffed up! Enjoy!

POUCH POTATOES

Steps:

• Heat grill to medium-high heat.
• Spray 4 (14-inch) squares of heavy-duty foil with cooking spray.
• Mix gravy and seasonings until blended; toss with fries in large bowl.
• Spread 1/4 of the fries into even layer on each prepared foil sheet; fold to make packet.
• Grill 25 min. or until fries are tender.

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.

POUCH POTATOES

Steps:

• Slice potatoes ¼ inch thick.
• Cut onions in half, then in ¼ inch thick slices.
• Cut squash or zucchini in ¼ inch thick slices.
• Cut pepper in half, remove seeds, and then cut in ¼ inch thick slices.
• Lay two large pieces of aluminum foil on table, set one potato on each.
• Alternate potato with slices of onion, squash or zucchini, and green pepper.
• Top potato and veggies with chopped garlic.
• Sprinkle liberally with Worcestershire sauce, Italian dressing, and balsamic vinegar.
• Add remaining spices liberally after the liquid has been added.
• Seal foil well.
• Bake over grill, rotating every 15 minutes, for one hour.

SIMPLE POUCH POTATOES

Steps:

• Preheat an oven to 400 degrees F (200 degrees C). Spray four sheets of aluminum foil with cooking spray.
• Divide potatoes evenly among the sheets of aluminum foil; season with salt, pepper, garlic powder, and oregano. Place 2 tablespoons of the butter flavored spread over each mound of potatoes. Create packets by folding and sealing the aluminum foil. Place the foil packets on a baking sheet.
• Bake in the preheated oven until potatoes are tender and easily pierced with a fork, 55 minutes to 1 hour. Drain melted butter-flavored spread before serving.

COUCH POTATOES

Steps:

• Cut each potato in half lengthwise but not all the way through, leaving potato attached at the bottom. Push potatoes open and fluff pulp with a fork. Place on a microwave-safe plate. Top each with the chili, onions, mushrooms, ham and cheese. Cover and microwave on high for 2 to 2-1/2 minutes or until cheese is melted. Top with sour cream if desired.

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!