FOIL PACKET GRILLED POTATOES
Make and share this Foil Packet Grilled Potatoes recipe from Food.com.
Provided by Audrey M
Categories Potato
Time 55m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In a large mixing bowl, blend together salad dressing and seasonings.
- Next, add potatoes and onions and toss until covered.
- Divide potato mixture evenly among 6 foil packets.
- Double fold ends of packets to seal but leave enough room for heat to circulate Place packets on heat grill and cook for 25 to 30 minutes.
- Make sure lid is down while cooking.
- To cook in oven, Preheat oven to 425 degrees and cook for 40 to 45 minutes.
GRILLED CORN IN FOIL
Here's an easy way to cook corn on the cob: grilled corn in foil! Wrap it in aluminum foil and it's mostly hands off while you grill the rest of the meal.
Provided by Sonja Overhiser
Categories Side Dish
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat a grill to medium-high heat (375 to 450 degrees Fahrenheit).
- Shuck the corn. Place each corn cob in a sheet of aluminum foil. Rub it with olive oil and sprinkle with salt and pepper. Top it with a few thin pats of butter (1/2 tablespoon in each packet). Seal foil around corn, sealing the edges at the top but not making it too tight. Poke a few small holes in each packet.
- Place the packets on the grill grates and grill for 20 to 25 minutes, turning occasionally, until corn is bright yellow and cooked.
Nutrition Facts : Calories 204 calories, Sugar 9 g, Sodium 22.2 mg, Fat 11.2 g, SaturatedFat 4.5 g, TransFat 0 g, Carbohydrate 26.7 g, Fiber 2.9 g, Protein 4.7 g, Cholesterol 15.3 mg
GRILLED BEARNAISE CORN AND POTATO FOIL PACKS
A homemade béarnaise sauce deliciously coats fresh corn on the cob and refrigerated diced potatoes with onions.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 50m
Yield 4
Number Of Ingredients 8
Steps:
- Heat coals or gas grill for direct heat. Cut four 18x10-inch pieces of heavy-duty aluminum foil. Spray with cooking spray. Place potatoes and 1 piece corn on each foil piece. Mix remaining ingredients except chives in small bowl; drizzle over potatoes and corn. Turn corn to coat and gently stir potatoes.
- Fold foil over potatoes and corn so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
- Cover and grill packets 4 to 6 inches from medium heat 25 to 35 minutes or until potatoes and corn are tender. Place packets on plates. Cut large X across top of each packet; unfold foil. Sprinkle with chives.
Nutrition Facts : Calories 300, Carbohydrate 41 g, Cholesterol 30 mg, Fat 2, Fiber 5 g, Protein 5 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 570 mg, Sugar 2 g, TransFat 1/2 g
FOIL-PACKET CORN
Steps:
- Lay out 2 sheets of foil. Top each with 3 husked ears of corn, a sprig each of thyme, basil and rosemary, salt and pepper to taste, and 2 tablespoons cut-up butter. Fold into packets; crimp to seal. Wrap each packet in another sheet of foil. Grill over medium-high heat, 15 minutes per side.
STEAK AND POTATO FOIL PACKS
As a park ranger, I've cooked a lot of meals outdoors. I often assemble a steak and potato foil pack and toss it into my backpack with some ice. Then when I set up camp, it's easy to cook over a campfire. If I'm at home, I use my grill, and the food is just as good. -Ralph Jones, San Diego, California
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Prepare grill for medium heat or preheat oven to 450°. Cut each steak into 4 pieces, for a total of 8 pieces. In a large bowl, combine steak, potatoes, onion, rosemary, garlic, salt and pepper. , Divide mixture among eight 18x12-in. pieces of heavy-duty foil, placing food on dull side of foil. Fold foil around potato mixture, sealing tightly. , Place packets on grill or in oven; cook until potatoes are tender, 8-10 minutes on each side. Open packets carefully to allow steam to escape. If desired, sprinkle with additional rosemary.
Nutrition Facts : Calories 348 calories, Fat 7g fat (3g saturated fat), Cholesterol 69mg cholesterol, Sodium 677mg sodium, Carbohydrate 29g carbohydrate (2g sugars, Fiber 3g fiber), Protein 40g protein. Diabetic Exchanges
GRILLED POTATO, CARROT, AND ONION FOIL PACKETS
This is a very good veggie dish I learned years ago at a school camp-out. It's easy to make and can also be made in the oven the same way.
Provided by KEW470
Categories Potato Side Dishes
Time 1h10m
Yield 8
Number Of Ingredients 6
Steps:
- Peel and cut up the potatoes and carrots into bite-size chunks. Chop up onion.
- Combine all veggies in tin foil or foil baking bag. Season with desired amount of seasoning salt and top with butter. Seal foil well (you may need more than one bag, so the vegetables are done evenly).
- Grill until potatoes and carrots are soft, about 40 minutes (flip bags at least 3-4 times during grilling). Remove from grill and place the veggies in a large bowl and add the sour cream, mixing well.
Nutrition Facts : Calories 405.5 calories, Carbohydrate 53.4 g, Cholesterol 46.3 mg, Fat 19.5 g, Fiber 8.4 g, Protein 7 g, SaturatedFat 12.1 g, Sodium 193.3 mg, Sugar 7.8 g
GRILLED CORN, POBLANO AND POTATO PACKS
A flavor-packed sauce made with Progresso™ broth, chili powder and butter helps this trio of summer vegetables stay moist while cooking in their foil packets on the grill.
Provided by Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 8
Number Of Ingredients 10
Steps:
- Heat gas or charcoal grill. Cut 8 (18x12-inch) sheets of heavy-duty foil.
- Place potatoes, chiles, corn, onion, oil, chili powder, salt and pepper in large bowl; toss to coat. Arrange one-eighth of the vegetables on each piece of foil. Add 1 tablespoon broth and 1 teaspoon butter to each. Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space on sides for heat circulation and expansion.
- Place packets on grill over medium heat. Cover grill; cook 15 to 20 minutes or until vegetables are tender.
Nutrition Facts : Calories 190, Carbohydrate 26 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 3 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 420 mg, Sugar 3 g, TransFat 0 g
GRILLED POTATO AND ONION PACKETS
Great side dish for the grill. The mustard taste is very understated. My dh and I don't like mustard, but we love this recipe. In response to Engrossed's review, she is right that you don't need all the oil--I always have oil left in the bowl after I transfer the potato mixture to the foil, and I've just always tossed it.
Provided by helowy
Categories Potato
Time 55m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Whisk together oil, mustard, thyme, salt, and pepper in a large bowl.
- Add potatoes and onions to mustard oil. Toss to coat.
- Set six 18x9 inch sheets of heavy duty aluminum foil on work surface. Spray foil with nonstick cooking spray. Divide potatoes and onions between the sheets, placing in the center of the left half of each sheet. Fold right half of foil over veggies and fold edges of packages together to seal well.
- Grill about 25 minutes over medium high heat.
- Open packages very carefully to avoid being burned by the steam.
Nutrition Facts : Calories 368.3, Fat 24.3, SaturatedFat 3.4, Sodium 781, Carbohydrate 36.1, Fiber 4, Sugar 3.5, Protein 3.5
GRILLED BEEF TENDERLOIN WITH POTATO FOIL PACKS
Grilled Beef Tenderloin With Potato Foil Packs
Categories Garlic Onion Potato Backyard BBQ Dinner Beef Tenderloin Bacon Grill Grill/Barbecue Sage Chive Sour Cream Gourmet
Number Of Ingredients 14
Steps:
- Coarsely crack peppercorns (see cooks' note, below). Stir together pepper and salt in a small bowl, then add oil and stir until combined well. Rub spice mixture all over beef.
- Tear off 8 (2-foot-long) sheets of heavy-duty foil and arrange in 2 stacks of 4. Divide potatoes, onions, garlic, and sage between stacks, arranging in 1 layer in center of foil, then drizzle each with 2 tablespoons oil and season with salt and pepper. Working with top sheet of foil, fold each side over potato mixture to enclose, then turn package a quarter turn and repeat folding and turning package with each piece of remaining foil. Make second foil pack in same manner.
- To cook beef and hobo packs using a charcoal grill:
- Open vents on bottom of grill. Light charcoal (80 to 100 briquettes) in chimney starter. Leaving about one quarter of grill free of charcoal, bank lit charcoal across rest of grill so that coals are about three times higher on opposite side.
- Charcoal fire is medium-hot when you can hold your hand 5 inches above rack over area where coals are piled highest for 3 to 4 seconds. Using long metal tongs, lift up one hinged side of rack and put foil packs, folded sides down, on portion of bottom rack with no coals on it. (One side of packages will be in direct contact with coals.) Cook foil packs, turning a quarter turn with tongs every 15 minutes, 45 minutes total.
- While foil packs are cooking, sear beef on lightly oiled grill rack directly over hottest part of coals, uncovered, turning occasionally and, if necessary, moving around grill to avoid flare-ups, until well browned, 12 to 15 minutes total. Move beef to coolest part of grill, then cover with inverted roasting pan and grill, turning occasionally, until thermometer inserted diagonally into center registers 120°F for medium-rare, about 10 minutes. Transfer beef to a cutting board and let stand, loosely covered with foil, 15 minutes.
- To cook beef and foil packs using a gas grill:
- Preheat all burners on high, covered, 10 minutes. Reduce heat to moderately low on 2 burners if your grill has 3 (or 1 burner if your grill has 2) and cook foil packs, folded sides down, on grill rack, covered with lid, over moderately low burner(s) 40 minutes.
- Meanwhile, sear beef on lightly oiled grill rack over remaining burner on high, covered with lid, turning over occasionally, until well browned, 12 to 15 minutes total. Reduce heat to moderate and cook beef, covered with lid, turning over occasionally, until thermometer inserted diagonally into center registers 120°F for medium-rare, about 10 minutes. Transfer beef to a cutting board and let stand, loosely covered with foil, 15 minutes.
- Serve beef and foil packs:
- Thinly slice beef, then remove potato mixture from packages and serve with sour cream, bacon, and chives.
- Cooks' Notes
- To crack peppercorns, coarsely crush with a mortar and pestle or wrap in a kitchen towel and press with bottom of a heavy skillet.
- If you aren't able to grill outdoors, beef can be seared in a hot lightly oiled well-seasoned ridged grill pan over moderately high heat, turning occasionally, until well browned, about 15 minutes total, then transferred to a large roasting pan with potato mixture scattered around it and roasted in middle of a preheated 450°F oven until thermometer registers 120°F, 20 to 25 minutes. Transfer beef to a cutting board and continue to roast potato mixture until vegetables are tender, about 5 minutes more. Keep vegetables warm in a bowl, covered, while beef stands.
- Editor's note: As a part of our archive repair project, this recipe has been updated to remove an outdated and offensive term for foil pack.
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