Hobo Pack Of New Potatoes Red Onion And Orange Recipes

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HOBO POTATOES



Hobo Potatoes image

Make and share this Hobo Potatoes recipe from Food.com.

Provided by Beaner in Washington

Categories     Potato

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 6

4 -5 potatoes (washed)
1 onion (or more)
2 -4 tablespoons butter
salt
pepper
cheddar cheese, sliced

Steps:

  • After washing potatoes slice with skin on.
  • Lay potato slices into a good size piece of aluminum foil.
  • Slice onion and put on top of potatoes.
  • Salt and pepper to taste.
  • Slice up pats of butter on top of potatoes and onions.
  • Seal up aluminum foil around potatoes and onion to make a closed package.
  • Put on grill over indirect heat and cook for 1 hour.
  • Ten minutes before serving open packet and place sliced cheese on top of potatoes and onion.
  • Reseal and cook for approximately 10 minutes or until cheese is melted.
  • Open packet and enjoy!

Nutrition Facts : Calories 226.5, Fat 6, SaturatedFat 3.7, Cholesterol 15.3, Sodium 54.5, Carbohydrate 40, Fiber 5.1, Sugar 2.8, Protein 4.6

HOBO PACK OF NEW POTATOES, RED ONION AND ORANGE



Hobo Pack of New Potatoes, Red Onion and Orange image

Provided by Matt Lee And Ted Lee

Categories     side dish

Time 35m

Yield 6 servings

Number Of Ingredients 11

1 pound new potatoes (about 14 golf-ball size), trimmed, cut into quarters
2 medium navel oranges (about 3/4 pound), peeled and sectioned
4 pieces orange peel, 1 inch long and 1/2-inch wide
2 medium red onions (about 3/4 pound), peeled, ends trimmed, each cut into 6 pieces
2 tablespoons tightly packed fresh oregano leaves, washed and dried
1 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
2 tablespoons grainy mustard
1 tablespoon balsamic vinegar
2 cloves garlic, minced
3 tablespoons olive oil

Steps:

  • In a large bowl, mix potatoes, oranges, orange peel, red onions, oregano, salt and pepper. In a small bowl, whisk mustard, vinegar and garlic, then add olive oil in a thin stream, whisking until emulsified. Pour dressing over potato and orange mixture, and toss gently to combine.
  • Tear off 6 12-inch sheets of heavy-duty aluminum foil and stack in two piles (three sheets each). Pour half the potato mixture into center of each top sheet of foil. Shape ingredients on each sheet into a pile 6 inches by 6 inches, and pour any dressing left in the bowl over the piles. Wrap ingredients in each pile in the top sheet of aluminum foil, sealing it tightly, followed by the second and third sheets.
  • Prepare a fire in the grill. When flames have subsided and coals are glowing, carefully remove grill grate, and set hobo packs directly on coals. With tongs, gather a few hot coals around hobo packs. Replace grill grate, and let cook 25 minutes. Remove grill grate, and with kitchen mitt or spatula, remove hobo packs from grill. Cut a vent through top of each pack, and serve.

Nutrition Facts : @context http, Calories 171, UnsaturatedFat 6 grams, Carbohydrate 26 grams, Fat 7 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 377 milligrams, Sugar 7 grams, TransFat 0 grams

SWEET POTATO AND APPLE HOBO PACK



Sweet Potato and Apple Hobo Pack image

The hobo pack, a self-contained, foil-wrapped meal cooked in hot coals, is an easy option for outdoor cooking. Though this recipe includes a lot of fall flavors, it is great for summer cookouts, a change from the usual suspects. The key to success is to be sure the foil packet is tightly sealed so no juices leak out. Be aware that the intense heat of the coals will deeply char some of the food that's right up against the foil, but to us that's the best-tasting part.

Provided by John Willoughby And Chris Schlesinger

Categories     barbecues, side dish

Time 45m

Yield 4 servings

Number Of Ingredients 9

1/4 cup golden raisins
3 tablespoons Cognac
2 sweet potatoes, peeled and quartered lengthwise
2 Golden Delicious apples, unpeeled, cored and quartered
1 large red onion, peeled and sliced thin
1/4 cup finely chopped sage
4 tablespoons butter
1 tablespoon orange zest (about 1 orange)
Salt and pepper

Steps:

  • Build a fire in the grill. Let the fire die down, until the coals are covered with gray ash.
  • Put the golden raisins and Cognac in a small bowl and soak for 10 minutes.
  • Tear off 8 sheets of heavy-duty foil, each about 2 feet long, and divide them into 2 stacks. Place half the sweet potato quarters, apple quarters, onion slices and sage in the center of the top sheet in each stack. Dot each with half the butter and half the raisins, plus the orange zest and salt and pepper to taste. Fold the top sheet in each stack over the vegetables, rotate each package one-quarter turn, and fold the second sheet over it. Repeat with remaining 2 sheets of foil.
  • Place the packs in the coals around the periphery of the fire. Pile up the coals around the pack and cook 30 minutes.
  • Remove the pack from the coals, unwrap and check: If the sweet potatoes need more time, put the pack back in the coals or in a 300-degree oven until the potatoes are easily pierced with a fork but give a bit of resistance.

Nutrition Facts : @context http, Calories 290, UnsaturatedFat 4 grams, Carbohydrate 39 grams, Fat 13 grams, Fiber 8 grams, Protein 3 grams, SaturatedFat 8 grams, Sodium 492 milligrams, Sugar 18 grams, TransFat 0 grams

ROASTED POTATOES WITH RED ONIONS



Roasted Potatoes With Red Onions image

Make and share this Roasted Potatoes With Red Onions recipe from Food.com.

Provided by Pianolady

Categories     Potato

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

1 1/2 lbs potatoes, small and firm
2 tablespoons butter
2 tablespoons olive oil
2 red onions, cut into chunks
8 cloves garlic, unpeeled
2 tablespoons fresh rosemary, chopped
salt, to taste
black pepper, to taste

Steps:

  • Preheat the oven to 450°F Peel the potatoes, cut into quarters, and rinse with water.
  • To ensure that the potatoes remain crisp, they should be completely dry before cooking.
  • Place the butter and oil in a roasting pan and place in the oven to heat.
  • When the butter has melted and is foaming, add the potatoes, red onions, garlic and rosemary.
  • Toss well and then spread out in a single layer.
  • Place the pan in the oven and roast for about 25 minutes until the potatoes are golden and tender when tested with a fork.
  • Shake the pan from time to time to redistribute the potatoes.
  • When they are cooked through, season with salt and pepper.
  • Note: Salt the potatoes a few minutes before the end of cooking, as this will help them retain their shape.
  • Enjoy!

SWEET-POTATO AND ORANGE FOIL PACKS



Sweet-Potato and Orange Foil Packs image

Sweet-Potato and Orange Foil Packs

Categories     Fruit     Onion     Side     Christmas     Thanksgiving     Backyard BBQ     Orange     Dried Fruit     Raisin     Root Vegetable     Sweet Potato/Yam     Fall     Summer     Grill/Barbecue     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield 10 to 12 servings

Number Of Ingredients 11

8 medium sweet potatoes (5 lb), left unpeeled, halved lengthwise and cut crosswise into 2-inch pieces
2 navel oranges, left unpeeled, thinly sliced
2 large red onions, peeled and trimmed (leaving root ends intact) and cut into ½-inch-thick wedges
1 stick (½ cup) unsalted butter, melted
¼ cup olive oil
1 cup golden raisins
⅓ cup honey
⅓ cup fresh lemon juice
¼ cup chopped fresh parsley
Special Equipment
heavy-duty foil

Steps:

  • Prepare grill for cooking.
  • Toss together sweet potatoes, oranges, onions, butter, oil, and salt and pepper to taste.
  • Put a 2-foot-long double layer of foil on a work surface. Place half of sweet potato mixture in center and sprinkle with 1/2 cup raisins. Cover with a third sheet of foil and tightly roll up all sides to seal. Wrap packet in a fourth sheet of foil to ensure insulation. Make another packet with remaining vegetables and raisins.
  • Put packets side by side directly on hot coals. Cover grill and open grill vents, then grill packets until vegetables are tender, about 30 minutes.
  • While packets are grilling, stir together honey, lemon juice, and parsley. Remove packets from grill and carefully unwrap. Drizzle vegetables with honey mixture.
  • Cooks' Notes
  • Gas grill method: Put packets on grill rack and close lid. Roast with grill set to moderately low.
  • Oven method: Toss potatoes, oranges, onions, raisins, butter, and oil together in a large shallow roasting pan. Cover tightly with foil and roast in a preheated 450°F oven until potatoes begin to soften, about 50 minutes. Uncover and roast until vegetables are browned in spots and tender, about 25 minutes more.
  • 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.

FOIL PACK POTATOES WITH ROSEMARY AND GARLIC



Foil Pack Potatoes With Rosemary and Garlic image

These potatoes steam away in the coals while you grill the rest of your meal. If you're not eating them right away, keep them in their foil pouches and rewarm them on the grill or in a 350°F oven before serving.

Provided by Ian Knauer

Categories     Potato     Side     Kid-Friendly     Rosemary     Spring     Grill/Barbecue     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield Serves 4

Number Of Ingredients 6

2 pounds small potatoes (such as baby Yukon Gold, about 1 1/2 inches wide)
2 garlic cloves, smashed
2 small rosemary sprigs
¼ cup olive oil
1½ teaspoons kosher salt
½ teaspoon freshly ground black pepper

Steps:

  • Divide potatoes between 2 large sheets of foil, then lift edges of foil around potatoes to form a nest so the oil won't leak. Divide garlic, rosemary, and oil between packages, then sprinkle each with ¾ teaspoon salt and ¼ teaspoon pepper. Bring edges of foil together to enclose each package, covering completely, then crimp to seal packages closed.
  • Prepare a grill for medium, indirect heat, preferably with hardwood or hardwood charcoal. Place foil packages near the coals and cook, moving packages around the coals occasionally for even cooking, until potatoes are tender, 30-45 minutes.
  • Do Ahead
  • Packets can cooked and stored in the refrigerator for up to 3 days.
  • 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.

GRILLED POTATO, CARROT, AND ONION FOIL PACKETS



Grilled Potato, Carrot, and Onion Foil Packets image

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

4 pounds baking potatoes
2 pounds carrots
1 onion
seasoning salt to taste
½ cup butter
1 ¼ cups sour cream

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

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