THE KITCHN: Grilled Packet Potatoes
Eating anything from a packet of foil off the grill brings back fond memories of camping with my grandpa Ted. We made everything from trout fresh out of the stream to a tortilla chip version of Frito Pie with a can of bonfire-hot canned chili. Of course, it's a fun presentation, but grilling in foil is also a super efficient way to cook. You can parse out servings, keep flavors distinct (go ahead and grill fish at the same time!), and leftovers are take-to-work ready.
There are a million ways to flavor these guys. You can go the traditional route with chopped rosemary and garlic, or sprinkle them with breadcrumbs and Parmesan. I bet they would be amazing with a piece of prosciutto laid across the top.
I ended up not cooking these potatoes with any herbs; rather, I just sprinkled them with some chopped flat-leaf parsley from my garden at the end. Recently, I cleaned out my spice drawer and counted up 10 different jars of flavored salts. So for this dish, I used some Piri Piri chili salt that I really love on meats, from a company called The Chili Lab.
I also had a beautiful bouquet of garlic scapes from my CSA box, so I put a raw scape in each packet. They were sweet and tender, and gave my guests a little surprise when we opened the foil packets. You can substitute a scallion for the scape.
You can also use whole garlic cloves, skins intact. You will essentially have a soft, roasted garlic clove to spread across the potatoes or on a piece of bread.
Grilled Packet Potatoes
Serves 4.
3 tablespoons olive oil
1 tablespoon honey
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