Grilled Potato Packets
In a medium bowl, combine:
Two medium russet potatoes – sliced ¼ inch thick – peeling is optional
½ medium sweet onion – sliced
Toss potatoes and onions with olive oil until all are lightly coated.
Add your choice of seasoning and herbs. Here are some we like:
- McCormick Grill Mates Roasted Garlic & Herb
- Fresh chopped garden herbs – rosemary, oregano, basil, parsley. Add a bit of salt and pepper with fresh herbs.
- We buy wonderful hand-mixed spices from The Spice and Tea Exchange in Blowing Rock, NC. Our favorite for the potato packets is Tuscany Spice Blend.
Toss mixture with spices to completely coat.
Using two large pieces of non-stick foil, you’ll make two separate packets. Two packets cook more evenly and are easier to flip when on the grill. Place half the mixture in the middle of each piece foil. Fold the long sides to seal in the middle, then fold the ends and crimp well.
Place on the grill cooking 20-25 minutes, flipping after 15 minutes.
Be careful not to get burned from the steam when opening the packets to place in a bowl.
Note: We use this cooking method for vegetables as well. Sliced zucchini, yellow squash, onions, and cherry tomatoes make a great combination with the same seasoning selections.