Lemon-Garlic Potato Packer |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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From 'The Good Housekeeping Cookbook'. While potatoes are still warm, you may toss them with your favorite vinaigrette for a grilled potato salad. Tossing while still warm helps the potatoes to absorb the flavor of the dressing. Ingredients:
2 1/2 lbs red potatoes, cut into 1-in cubes |
12 garlic cloves, peeled |
2 tablespoons olive oil |
1 1/2 teaspoons fresh lemon peel, grated |
1 teaspoon coarse salt |
1/4 teaspoon fresh coarse ground black pepper |
Directions:
1. In large bowl, toss potatoes, garlic, olive oil, lemon peel, salt, and pepper until potatoes are evenly coated.
2. Layer two 30 by 18 sheets, heavy-duty foil to make a double thickness. Place potato mixture on center of stacked foil. Bring short ends of foil up and over potatoes; fold several times to seal well. Fold remaining sides of foil several times to seal in juices.
3. Place packet on grill over medium heat and cook 30 minutes, or until potatoes are fork-tender, turning packet over once halfway through grilling.
4. Shallot & Herb Packet Variation:.
5. Prepare as above but omit garlic. Add 2 medium shallots, thinly sliced, and 2 tsp minced fresh thyme leaves or 1/2 tsp dried thyme. Wrap and grill as above. Sprinkle with 1/3 cup chopped fresh parsley before serving.
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