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Grilled Potato Packets

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Home > Enjoy > Recipes > Grilled Potato Packets
Foil Packet of Potatoes Hero A
Foil Packet of Potatoes 1
Foil Packet of Potatoes 2
Foil Packet of Potatoes 3
Foil Packet of Potatoes 4
Quantity 4 servings
Difficulty Level Easy
Active Prep 15 minutes
Total Time 45 minutes

Ah, the great outdoors. The patio umbrella is up, the beers are cold and you’re stuck in the kitchen making sides to go with the grilled entree. We’ve got you covered with these savory, grilled potato packets. They’re versatile, so fill them with whatever the gardens are giving up. And bonus: no cleanup! Give yourself a pat on the back and take all the credit. Summer just got cooler.

 

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Directions

Heat a grill on medium for indirect heat.

Tear 3 sheets of foil, each about 18 inches long. Divide and pile the potatoes, pancetta, onion, garlic, and thyme in the center of each foil. Drizzle with oil and season with salt and pepper. Toss to combine and spread the potatoes in one layer to one side. Drizzle wine (or water) over each stack of potatoes. Fold the foil over top and seal the 3 sides, making a flat envelope, allowing space for expansion.

Cook the foil pouches on the grill, covered, for 20 to 25 minutes. Use a large spatula to transfer the packet to a baking sheet to catch any leaks. Open a corner of the packet —be careful of the steam — and test a potato for tenderness. Discard the thyme stems. Transfer the potatoes to a platter, drizzle with some more oil and serve.

Tag: Pancetta, Potato

Ingredients

  • 1½ pounds (about 2 medium) russet potatoes, scrubbed, dried, cut crosswise into 1/4-inch-thick rounds
  • 2 ounces thinly sliced Pancetta, chopped (about 1/2-inch pieces)
  • 1/2 red onion, thinly sliced
  • 2 cloves garlic, crushed
  • 4 sprigs of fresh thyme
  • 3 tablespoons extra virgin olive oil, plus additional for drizzling
  • 2 teaspoons kosher salt and 1/2 teaspoon freshly ground black pepper
  • splash of white wine or water (about 1 tablespoon)

Special Equipment

  • gas grill
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