If you are looking for a quick, easy and delicious side dish when grilling out, you must try this grilled potato packs recipe!  It is a terrific complement to any main dish, from steaks to chicken breasts to traditional grilled hamburgers and hot dogs. It is even better when you use potatoes from your garden – see Growing Potatoes in Crates. 

The grilled potato packs take only minutes to prepare and the taste is outstanding. Best part of all, no messy casserole dishes to clean up afterwards when you are finished. 

I recommend making packets no bigger than to serve 2 people. If you add too many potatoes in a single packet, you risk uneven cooking results, leaving some potatoes overcooked and some undercooked.  You can also make them into single packets so that you can tailor each one for the palate of those who will be eating them.  For example, I add diced jalapeno peppers to my packet, but for the kids, I eliminate the jalapeno but add cheese.  

So next time you are looking to make your entire meal on the grill, give this recipe a try!

Grilled Potato Packs Recipe 

INGREDIENTS:
2 pounds Yukon Gold potatoes

1/2 sweet red pepper, diced
1/2 onion, diced
2 cloves garlic
1/4 cup olive oil
1/2 teaspoon red pepper flakes
1 teaspoon kosher salt
1 teaspoon black pepper
Sharp cheddar cheese, grated (optional)
Fresh chives, garnish

INSTRUCTIONS

*Pre-heat grill to medium-high heat.

1. Scrub potatoes and dice to approximately ½ inch squares. Keep the size of your potatoes as consistent as possible to allow for even cooking.

2. Cut two large pieces of foil. Split potatoes, sweet red pepper, and diced onions evenly between the two pieces of foil. Drizzle the potatoes with olive oil and season each packet with minced garlic, red pepper flakes, kosher salt, and black pepper. Add other seasonings as you desire.

3. Fold the foil in half. Roll the foil to seal the top.  Take the ends and roll until sealed. You want to have some air in the packet so don’t roll tightly against the potatoes.

4. Place the packets on the grill and grill them for about 20 minutes, shaking and turning a few times during cooking to make sure they are cook evenly.  If you are using a charcoal grill, use indirect heat to prevent from burning.

5. When potatoes are tender and easily pierced with a fork, remove from grill.  If you want cheesy potatoes, use an oven mitt to unroll the top of the foil and add cheese.  Lightly close the packet and let sit for 2 minutes or until cheese is melted.

6. Open packets and garnish with chives and serve immediately!

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Enjoy!

Mary and Jim