We decided that it would be both thrifty and delicious to cook a meal while we were on our trip. We snagged some steaks for a screamin' deal, salad fixin's, and a couple spuds from the local Albertson's.
Inspired by a potato chat I'd had recently with Jennifer and Kathi at work, I decided to cook my taters in foil packets on the grill. If nothing else, it would make for easy clean-up. Thankfully, the vacation kitchen was stocked with olive oil and, glory be!, Montreal Steak Seasoning. A few quick minutes on the grill, and the potatoes were fantastic. The husband cooked the steaks to perfection, and the salad made us feel like we could safely indulge in pancakes, chocolate bars, and milkshakes for the rest of our trip completely guilt-free.
Grilled Potatoes in a Foil Packet
Serves: 4
2 very large potatoes, cut into 1/2 inch chunks
2 tablespoons olive oil
1-2 tablespoons Montreal Steak Seasoning (or salt and pepper)
Preheat grill to medium heat. Cut four large pieces of aluminum foil. Layer the pieces so your foil is of double thickness. Evenly divide potatoes between your two "beds" of foil. Drizzle each pile of spuds with 1 tablespoon of olive oil and sprinkle with Montreal Steak Seasoning. Crimp edges of packet so it's closed tightly, but the potatoes still have some room to breath. Cook at medium heat for about 20 minutes or until potatoes are tender.
P.S. If I plan ahead next time, I'm going to chop up an onion and include it in the foil packets. Mmmm.
Erin! I love this! It's the first time I've been on your blog and it's such a good idea. I will definitely try some of your recipes. I think Joe has gotten sick of the 5 things I make over and over :) miss you man!
ReplyDeleteYeah, we love potato packs. And I totally agree with adding onion, and I would also suggest adding bell peppers. Another great spice to use with potatoes is Penzeys Northwoods Seasoning.
ReplyDeleteI agree with Jen - we often throw in any veggie we can find: onions, zucchini, corn, asparagus, etc. And if you're feeling super indulgent, my husband will use butter instead of olive oil. I am so hungry right now...
ReplyDeleteKarisa, I'm so glad you've joined my little cyber-party!! Chicken packets WILL be making an appearance hear at some point. :-)
ReplyDeleteAnd thanks to potato masters, Jennifer and Kathi, for the extra tips! Sneaky veggie additions are always welcome.
Once again Erin, I do something similar, but a little different. :) Feel free to try now that it's freezing outside and the oven might be more comfortable to use than the grill! I cube the potatoes and put them on a foil-lined baking sheet. Drizzle with olive oil, salt, pepper, McCormick's Montreal Steak Seasoning, and McCormick's Herbes de Provence seasoning blend. Then bake in the oven. Yummy!
ReplyDeleteSara, I will call those "Stay-cation Potatoes." :-)
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