The title of this post leaves little to the imagination. The idea behind this is to literally wrap up a bunch of potatoes in some aluminum foil and stick them on the bbq so they cook, no fuss no muss, with other things. You could probably do this quite well in a grill tray but then they would fry and not steam and you would have a slightly different result. Plus I am grill tray-less so aluminum foil was the way to go. Any grill experts out there I am certainly welcoming your advice as this was purely my creation, method and all. The extremely informal recipe is below. In a large bowl big enough to hold all the potatoes add a few teaspoons of Dijon then several healthy grinds of pepper and a large pinch of salt per person. Add a few good glugs of olive oil slowly while whisking it to form an emulsion. Take enough new potatoes to feed your group and chop the big ones in half or thirds so they are all about the same size. Add a sliced onion to the mix. Toss the onions and potatoes with the dressing. Wash, dry and chop a good handful of parsley and throw that on as well. Toss the bowl around to get a little bit of all the spices on all the potatoes. Get yourself several big pieces of aluminum foil and make a star (i.e. Lay one down, lay the next down perpendicular to it and then another piece to fill the two gaps). This is probably overkill but you know you won’t get any leaks. Gently pour the potato mixture onto the middle of our star and gather the aluminum foil at the top. Close, scrunching flat enough to fit in your bbq. Grill it for 30-40 minutes while you are cooking other things. Don’t forget to be careful when you open it up as there will be steam, toss onto a serving dish and away you go. If you are lucky enough to have leftovers, try frying them up with breakfast.
New Potato Packets with Parsley and Onions Recipe
by katerina on June 1, 2007
New Potato Packets with Parsley and Onions
Tagged as: barbecue
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{ 4 comments… read them below or add one }
Absolutely yummy looking! I make a version that’s steamed, without the mustard.
Very Nice, I might try this soon!
Hello,
I’ve been following your blog – and adventures – for a while now, but just now felt inspired to write in. I used to live in Kits and feel nostalgic now and again when you’ve written about shopping adventures. I really like your style of taking inspiration from others and making it all your own.
The potato dish you’ve made is very similar to what my family considers a staple all throughout bbq season. As a kid my mom made this on the campfire and it was cubed potatoes (peeled or unpeeled depending on how she felt) chopped onion, salt and pepper, butter and small cubes of aged cheddar cheese). Just when the grill got started she put the foil pack on to start cooking and by the time the meat was ready to go on and got cooked so were the potatoes. These days my potatoes are the same and different everytime – potatoes, olive oil, and then whatever spices or vegetables or anything else I feel like throwing in – anything goes. For the foil pack though I do something a little different that may make a little less garbage – I tear off three foil sheets of equal length. Two of those sheets I lay on top of each other (dull sides together) and fold the long edge over twice or three times (about one cm each time) I open the now giant sheet of foil (keeping the shiny side up) and put the third piece right over the crease. spill the mixture onto the middle sheet and join the two long edges together folding a couple of times, then roll up the sides . it makes it easy to check on the potatoes and for an outdoor service just put the whole packet on a plate and open up to serve. They really are the best and leftovers (if you ever get any) make great hashbrowns the next day. Good luck with the grilling.
jen
Jen – I can’t believe you used to live in Kits! It is the time of year where the whole city comes out of hiding and goes outdoors I biked by the beach a few days ago and it was packed.
I love the idea of chopped cheddar cheese and I will go your suggestion of wrapping a try next time. It is fun having found a method that has so much ability to be varied ingredient wise. I am itching to try sweet potatoes.