Grilled Potato Packet

 

For maximum flavor and minimum fuss, try grilling your veggies in foil pouches.  They seal in seasoning so you won't have to stand over the grill basting and glazing.  Potatoes are a wonderful choice, but this works well with just about any vegetable.

4 large red potatoes, unpeeled, cut into 1 1/2" chunks, about 1 1/2 lbs total

2 Tbsp vegetable oil

3/4 tsp salt

1/2 tsp ground black pepper

Heavy-duty foil

To spice things up, try adding a couple of minced garlic cloves and a tsp of your favorite Italian seasoning.  These potatoes or any other veggies will absorb the added flavor. 

Prepare your outdoor grill for medium-high heat.  

Place two 30" x 18" sheets heavy-duty foil on work surface to make double thickness.  Place potatoes, oil, salt, and pepper on center part of stacked foil.  Bring short sides of foil up and over potato mixture; fold several times to seal well.  Then fold in ends to seal tightly.  Gently shake to combine ingredients.

Place bag on hot grill rack and over medium heat.  Cover grill and cook 30 minutes, turning bag over once halfway through grilling.  

With kitchen shears, cut an X in the top of the foil bag to let steam escape, then carefully pull back foil to open.  Transfer potato mixture to platter.