Terrifictinfoilpotatoes Recipes

TERRIFIC TIN-FOIL POTATOES

Steps:

• Pull off two large sheets of heavy duty foil.
• Attach them together along wide edge, by making a"seam" in the middle (put edges together and fold over at least twice), so that you have one large sheet.
• Slice potatoes approximately 1/4" thick.
• (Peel, or not- up to you).
• Place in center of tin-foil.
• Slice onions and red pepper and pile on top of potatoes.
• Sprinkle the minced garlic, soup mix, thyme, and salt and pepper over the piled veggies.
• Dot with cubes of butter.
• Wrap tightly in the tin-foil, and cook on the grill about 30-45 minutes, or until potatoes are tender.
• (You may want to place foil packet on top of one more sheet of foil just to make sure it doesn't burn- depends on how hot the grill is!).
• You can also bake in the oven at 375 for 45 minutes.
• (Place on a jelly roll pan or cookie sheet for support).

EASY POTATOES IN FOIL

Steps:

• Preheat oven to 400 degrees F. In a small bowl, whisk together olive oil, garlic, thyme and lemon juice; season with salt and pepper, to taste. Cut six sheets of foil, about 12-inches long. Divide potatoes into 6 equal portions, about 1 cup per foil packet, and add to the center of each foil in a single layer. Fold up all 4 sides of each foil packet. Spoon the lemon mixture over the potatoes. Fold the sides of the foil over the potatoes, covering completely and sealing the packets closed. Place foil packets in a single layer on a baking sheet. Place into oven and bake until tender, about 15-20 minutes.* Serve immediately, garnished with chives, if desired.

GRILLED POTATOES: HOW TO COOK POTATOES IN TINFOIL PACKAGES

Steps:

• Preheat your grill to a medium heat.
• Now lay tinfoil on the counter. Here's my trick so things leak less. Do two long pieces in one direction, (overlap them slightly) then two long pieces the other way, so they make a t shape or a cross if you will. Use enough to fold over and then roll the ends multiple times for a good seal. Now spray the tinfoil generously with non stick spray. This will help a lot.
• Add your potatoes in the middle, you can stack them if you like, but the more you pop in the longer it takes to cook.
• Add the onions.
• Add hard butter, no need to soften it.
• Add the salad dressing.
• Add a nice drizzle of olive oil. I like the flavour it adds, having both butter and a hit of olive oil gives it a rich flavour in my opinion.
• Add salt and pepper.
• Now take the first two sides and fold them up, I roll the ends so nothing leaks. (I will make a video for this once I can find time to figure out how to edit video, soon I hope)
• Now take the second two sides and fold them over, and roll the ends tight.
• It should now resemble a tight little tinfoil box.
• Place that on the grill over medium heat. If using lower rack (rack directly over the heat) cook for 15 to 20 minutes on each side. Be incredibly careful turning it because if you pierce the tinfoil it will leak liquid and cause flare ups. I use a really large, wide spatula when it comes to flipping tinfoil packs.
• If you use the top rack, (I have one that sits well above the bottom, and use it for things I want to cook slower, or for thin pieces of meat) you need to cook them for about 25 to 30 minutes on each side.
• Remove carefully. Take inside. Pierce the tinfoil and let the steam escape before opening. Very important.
• Now you can scoop them out into a bowl.
• Serve with a big old I love grilled potatoes smile!

TIN FOIL RED POTATOES AND ONIONS

Steps:

• Pre-heat oven to 400 degrees.
• Slice red potatoes so they are about an 1/2 inch thick.*.
• Chop onions into large peices.
• Put the olive oil into a bowl.
• Put all of the onions and potatoes into the bowl with olive oil.
• Stir the veggies (preferably with a slotted spoon) until they are all equally coated with olive oil.
• Take the cookie sheet and place some tin foil on the sheet.
• Make a cross with two sheets of tin foil on the foil covered cookie sheet (make sure you have enough foil to create a pouch for your potatoes and onions).
• **I think Reynolds sells pre made aluminum foil pouches -- I didn't have them handy but my homemade pouch worked fine.**.
• Transfer the onions and potatoes to the center of the tin foil cross, making sure to drain the excess olive oil (why the slotted spoon comes in handy!).
• When you have all the veggies in the middle sprinkle your seasoning mixture on the potatoes, putting as much on as you like.
• After seasoning, take all four sides of the tin foil cross and bring them up and into the center, making a little pouch for the potatoes and onions to cook inches.
• Place in a 400 degree oven for 30 minutes.
• Potatoes will be done when you can stick a fork through a potato without resistance.
• *Adjust cooking time to fit the size of the potatoes you want.

BAKED LEMON-GARLIC TILAPIA AND POTATOES IN FOIL

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Spray foil with cooking spray.
• Place equal amounts of diced potato and red bell pepper in the middle of each piece of foil and sprinkle with 1/2 of the seafood seasoning. Dot 1 1/2 teaspoons of butter on top of the potatoes.
• Add 1 tilapia fillet to each packet of potatoes. Sprinkle fillet with remaining seafood seasoning. Dot remaining 1 1/2 teaspoons butter on top of the fillets.
• Cut 1/2 of the lemon into thin slices and place 1 to 2 lemon slices on top of each fillet. Seal foil packets and crimp edges tightly.
• Bake in the preheated oven until tilapia flakes easily with a fork, about 25 minutes.
• Open packets carefully and vent steam. Squeeze remaining lemon juice over the tilapia and serve immediately.