Grilled Potato & Mushroom Packages
by Susie Middleton
One of the easiest and most delicious ways to cook potatoes on the grill is to toss them with some of the same seasonings you'd use for roasted potatoes, then wrap them in a tight packet of aluminum foil. These potatoes have a very moist texture, and they pick up an intense aroma and flavor from the vegetables you cook with them. The recipe is great for tailgating parties or cookouts, because you can make up the packets ahead of time and then pop them on the grill when you get to the stadium.
Serves two to three as a side dish.
To learn more, read the article:
Three Ways to Grill Potatoes
10 oz. red potatoes, cut into 1-inch chunks
4 oz. cremini or baby bella mushrooms, quartered
1 small onion, cut into chunks
1/4 cup olive oil
8 large garlic cloves, quartered
1 Tbs. chopped fresh rosemary
1-1/2 tsp. kosher salt
1/4 tsp. red pepper flakes
Light a charcoal or gas fire. Combine all the ingredients in a bowl and mix well. Meanwhile, measure out three 20-inch-long sheets of 12-inch-wide foil and overlap two of them in a cross pattern. Mound the potato mixture in the middle of the cross and spread it out into a square that's about 1-1/2 inches deep all around. Fold the ends of the foil in and wrap the package tightly. Wrap the third piece of foil around the package to seal.
When the grill is medium hot, put the package on the grate directly over the hottest part. Cover the grill, making sure that the top and bottom vents are open (if using a charcoal grill). Cook for 20 minutes. Using tongs, turn the package over and cook for another 20 minutes. If your fire is very hot, shorten the cooking times by a couple of minutes on both sides. If it's cooler, lengthen the total cooking time to 45 to 50 minutes.
Open the package carefully with tongs; the steam will be very hot. The potatoes are done when they feel tender when pierced and some are deep brown and charred. Kept wrapped, they'll stay warm off the grill for 15 to 20 minutes.
Variations
Add cooked bacon, diced ham, or lemon slices to the packets. Try replacing the garlic with shallots, or use sage instead of rosemary.
photo: Scott Phillips
From Fine Cooking 39
, pp. 44-48
July 1, 2000
