Pouch Potatoes Recipes

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SIMPLE POUCH POTATOES



Simple Pouch Potatoes image

Amazing potatoes that are easy and don't require a lot of ingredients. Using I Can't Believe It's Not Butter!® Light not only makes the potatoes really soft and yummy it also cuts the calories and fat in half.

Provided by Chefbound

Categories     Side Dish     Potato Side Dish Recipes

Time 1h5m

Yield 4

Number Of Ingredients 5

12 small red potatoes, quartered
salt and ground black pepper to taste
1 pinch garlic powder, or to taste
1 pinch dried oregano, or to taste
½ cup light butter-flavored spread (such as I Can't Believe It's Not Butter ® Light)

Steps:

  • Preheat an oven to 400 degrees F (200 degrees C). Spray four sheets of aluminum foil with cooking spray.
  • Divide potatoes evenly among the sheets of aluminum foil; season with salt, pepper, garlic powder, and oregano. Place 2 tablespoons of the butter flavored spread over each mound of potatoes. Create packets by folding and sealing the aluminum foil. Place the foil packets on a baking sheet.
  • Bake in the preheated oven until potatoes are tender and easily pierced with a fork, 55 minutes to 1 hour. Drain melted butter-flavored spread before serving.

Nutrition Facts : Calories 550.1 calories, Carbohydrate 81.4 g, Fat 20.6 g, Fiber 7.6 g, Protein 9.6 g, SaturatedFat 4.1 g, Sodium 213.2 mg, Sugar 6.1 g

POUCH POTATOES



Pouch Potatoes image

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

Provided by Maine-iac

Categories     Potato

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 13

2 large russet potatoes
2 large onions
2 yellow squash or 2 zucchini
1 large green pepper
6 cloves garlic, chopped
Worcestershire sauce
bottled Italian dressing
balsamic vinegar
ground cumin
ground cinnamon
crushed oregano
salt, & pepper
heavy-duty aluminum foil

Steps:

  • Slice potatoes ¼ inch thick.
  • Cut onions in half, then in ¼ inch thick slices.
  • Cut squash or zucchini in ¼ inch thick slices.
  • Cut pepper in half, remove seeds, and then cut in ¼ inch thick slices.
  • Lay two large pieces of aluminum foil on table, set one potato on each.
  • Alternate potato with slices of onion, squash or zucchini, and green pepper.
  • Top potato and veggies with chopped garlic.
  • Sprinkle liberally with Worcestershire sauce, Italian dressing, and balsamic vinegar.
  • Add remaining spices liberally after the liquid has been added.
  • Seal foil well.
  • Bake over grill, rotating every 15 minutes, for one hour.

POUCH POTATOES



Pouch Potatoes image

Yup, you read that right. Pouch Potatoes. ORE-IDA Steak Fries, HEINZ HomeStyle Savory Beef Gravy and a couple of seasonings, and you're set.

Provided by My Food and Family

Categories     Recipes

Time 35m

Yield 4 servings

Number Of Ingredients 4

1 cup HEINZ HomeStyle Savory Beef Gravy
1/2 tsp. garlic powder
1/2 tsp. onion powder
14 oz. (1/2 of 28-oz. pkg.) ORE-IDA Country Style Steak Fries

Steps:

  • Heat grill to medium-high heat.
  • Spray 4 (14-inch) squares of heavy-duty foil with cooking spray.
  • Mix gravy and seasonings until blended; toss with fries in large bowl.
  • Spread 1/4 of the fries into even layer on each prepared foil sheet; fold to make packet.
  • Grill 25 min. or until fries are tender.

Nutrition Facts : Calories 150, Fat 4 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 700 mg, Carbohydrate 27 g, Fiber 3 g, Sugar 1 g, Protein 3 g

BUTTERY HERBED POTATOES



Buttery Herbed Potatoes image

Provided by Giada De Laurentiis

Categories     side-dish

Time 50m

Yield 4 servings

Number Of Ingredients 5

1 1/2 pounds russet potatoes, (about 2 potatoes) diced into 1/3-inch pieces
1 onion, diced
Salt and coarse ground black pepper
6 tablespoons unsalted butter, chilled and cubed
4 small sprigs rosemary

Steps:

  • Adjust an oven rack to the lower third of the oven and preheat the oven to 450 degrees F.
  • Lay 2 large sheets of aluminum foil on a sheet pan. In a large bowl, combine the potatoes, onion, 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Use a rubber spatula to toss well to coat. Divide the mixture in the middle of each of the foil sheets. Dot with the cubes of butter and place the rosemary sprigs on top. Bring the edges of the foil up and around the potatoes and seal tightly. Place the packets on a baking sheet and roast, until the potatoes are tender, 30 to 35 minutes.

CRISPIEST EVER POTATOES



Crispiest Ever Potatoes image

Somewhere between oven-roasted potatoes and crispy hash, these little creamer potatoes are boiled in water with baking soda before being smashed. The alkaline in the baking soda helps the skins crisp up quickly. Smashing increases their surface area and contact with the pan. The result is the crunchiest-ever crust.

Provided by Food Network Kitchen

Categories     side-dish

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 7

1 1/2 pounds small creamer potatoes
1 tablespoon baking soda
Kosher salt and freshly ground black pepper
1/3 cup extra-virgin olive oil
5 cloves garlic, skins on, smashed
Leaves from 5 sprigs fresh thyme
Leaves from 1 sprig fresh rosemary

Steps:

  • Preheat the oven to 450 degrees F.
  • Add the potatoes to a large saucepan and cover with cold water by 1 inch. Add the baking soda and 1 tablespoon salt to the water. Cover, place over medium-high heat and bring to a boil. Uncover and continue to boil until the potatoes give easily when pierced with the tip of a knife, 15 to 20 minutes. Drain the potatoes and set the strainer over the top of the pan for a few minutes so the outsides of the potatoes can dry.
  • Dump the potatoes onto a baking sheet. Drizzle with the oil and toss with the garlic, thyme and rosemary until the potatoes are completely coated in the oil. Sprinkle generously with salt and pepper. Using a small juice glass or glass bowl, smash each potato firmly but gently. (You want to just crack the skins and flatten slightly while keeping the potatoes mostly intact.)
  • Roast until the bottoms of the potatoes are deep golden brown, 20 to 25 minutes. Remove the baking sheet from the oven and flip the potatoes using a spatula. Roast until the potatoes are golden brown and crispy on both sides, an additional 20 to 25 minutes. Transfer to a platter with a metal spatula. Serve while hot.

BARBECUE BEEF POUCH POTATOES



Barbecue Beef Pouch Potatoes image

Make and share this Barbecue Beef Pouch Potatoes recipe from Food.com.

Provided by Mirj2338

Categories     Lunch/Snacks

Time 45m

Yield 4 serving(s)

Number Of Ingredients 4

1 (5 1/3 medium) lb potatoes, cut into 1/2-inch cubes
1 lb lean ground beef
1 small green bell pepper, coarsely chopped
1 cup prepared hickory flavored barbecue sauce

Steps:

  • Cut 4 sheets, 12 inches square, of heavy duty aluminum foil.
  • Heat oven to 450 degrees.
  • In bowl, mix all ingredients; divide equally among foil sheets (about 1 1/2 cups each), placing mixture on right halves of foil squares.
  • To seal each pouch, fold left side of foil over mixture.
  • Fold in right edge 1/2 inch; fold again.
  • Fold top and bottom edges the same way, leaving room for heat to circulate inside pouch.
  • Place on baking sheet and bake in center of oven 35 minutes.
  • To open pouches, with scissors, cut a cross in the top of each, then pull back points, being careful as steam is released.

Nutrition Facts : Calories 468.7, Fat 12.8, SaturatedFat 4.9, Cholesterol 73.7, Sodium 601.8, Carbohydrate 58.4, Fiber 7.3, Sugar 5.1, Protein 29.7

POUCH-GRILLED POTATOES AND GARLIC



Pouch-Grilled Potatoes and Garlic image

New potatoes grilled in a foil pouch equal an easy summer side with no clean-up required.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Time 30m

Number Of Ingredients 6

1 1/2 pounds new potatoes, halved
4 garlic cloves, skin on
1 tablespoon extra-virgin olive oil
Coarse salt and ground pepper
1/4 cup fresh cilantro leaves
Lime wedges, for serving

Steps:

  • Place potatoes and garlic on a large double layer of foil, drizzle with oil, and season with salt and pepper. Fold foil around potatoes and crimp edges to form a packet. Grill directly over heat source, rotating packet often, until potatoes are tender, 20 to 25 minutes. (To keep warm, move packet to cooler side of grill.)
  • Transfer potatoes to a serving bowl. Toss with cilantro and season to taste with salt and pepper. Serve with lime wedges.

Nutrition Facts : Calories 167 g, Fat 3 g, Fiber 3 g, Protein 3 g

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