Grilled potato packets

Grilled potato packets

As an acknowledged grilling expert (okay, so acknowledged only by me), I should know the answer to this question, but I don’t. Why do potatoes taste so much better on the grill? I’m not talking about actually grilling the potatoes. There are a bunch of recipes for that and I don’t understand why anyone would want to do it. First you have to par-boil the potatoes. Then let them cool and slice them. And then put them on the grill. Why would anyone go to all that trouble when you could just throw them in a pan and fry them?

I’m talking about enclosing the potatoes – either whole or in slices – in heavy duty aluminum foil and putting them on the warming rack of the grill. They come out absolutely creamy. And I discovered it by accident as I do most things in life. Awhile back I was supposed to make a side dish for a Char-Broil blog post on standing rib roasts on the grill and my favorite side dish is scalloped potatoes. Well, of course I couldn’t make those because they tend to slide right through the grill grates and make a mess. So I wrapped some baking potatoes in foil and put them on the warming tray of the grill for about 45 minutes, planning to then make stuffed baked potatoes.

That is the day I discovered that grilling a potato is a thousand times better than baking one. The same thing happened to sweet potatoes – creamy, creamy, creamy. And these grilled potato packets are just a short cut that only takes about 20 minutes. You can use any kind of potato and add anything else that sounds good. I sprinkle BBQ seasoning on the potatoes and add onions. If you are feeling naughty, crispy bacon and shredded cheese would not be a bad choice.

Grilled potato packets
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Prep time: 
Cook time: 
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Serves: 2
 
Ingredients
  • 2 large Yukon Gold potatoes
  • BBQ rub
  • ½ small yellow onion, sliced
  • 1 tablespoon butter, cut into cubes
Instructions
  1. Preheat the grill to medium high.
  2. Tear off two large pieces of heavy duty aluminum foil.
  3. Cut the potatoes into ¼-inch slices and add to the foil. Sprinkle with BBQ rub.
  4. Top with onions and dot with cubes of butter.
  5. Seal the packets and put them on the warming tray of the grill. Cook for about 20 minutes. Pierce the packets with a sharp fork to check if the potatoes are soft and cooked through.
 

 

One Comment

  1. Clara @ Southern Thintellect
    September 17, 2013 at 1:39 pm

    Thanks for sharing, I can’t wait to give these a go!

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