Tuesday, July 6, 2010

Potatoes, Onions, and Red Pepper Foil Packs

Fourth of July is the pinnacle for barbecuing.  So many people around the country bring the grill out and will check the propane or charcoal, invite friends and family over, and put out a spread that could feed any army.

I can remember growing up as a kid in a small south suburban town near Chicago.  It seemed like each weekend we were entertaining someone for a barbecue in the back yard.  Both sets of grandparents, my aunt Meenor, and other friends and family would come.  Normally, my dad would fire up the old red weber and make either chicken, ribs, or if it was a special occasion, a beef tenderloin.  Fourth of July was always a must regarding barbecues.  Each of the neighbors would be making food, at what seemed like the same time, causing huge billowing clouds of delicious smelling smoke to pool above the four yards.  The guys would all talk over the fences with their beers while the kids would be running or swimming until dinner.

One of the old standbys made for each of the barbecues was the potato, onion and pepper foil packs.  With its buttery sauce, charred edges of the potatoes and tasty red peppers.  Nothing could be simpler to make.  To this day each time I make this dish, it brings back so many good memories of my childhood.  I am sure many of you have made some variation of this at some point in time, but I thought I would post the recipe for those that have not.  

My dad and his girlfriend came over this weekend for a barbecue and I thought I would make this for him.

Grilled Potato, Onion, and Red Pepper Foil Packs
2  Red Peppers; cored, seeded and julienned about 1-inch wide
1  Large Sweet Onion; sliced about 1-inch wide
4  large potatoes; halved lengthwise and cut each half into 6 wedges
1  tablespoon fresh thyme; chopped
1  tablespoon fresh oregano; chopped ( I have also used rosemary and it is delicious)
1  teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
6 tablespoons butter; cut into tablespoon pieces

1.  Cut an 24-inch length of heavy duty foil.  Scatter the peppers, onion, and potatoes on the foil.  Add spices and butter.
2.  Cut a second sheet of 24inch foil and place over the top of the first sheet.  Fold each edge over at least 3 times until all edges have been sealed.  
3.  Heat grill to medium-high and place foil packet on the grate.  Cover the grill and cook for a total of 30-45 minutes or until potatoes are tender.  Flip the packet every 10 minutes.  You can tell if the potatoes are done by carefully pushing on the foil packet to see if the potatoes are soft.

1 comment:

  1. AnonymousJuly 06, 2010

    Yummy! I make these with just the potatoes. They're so much better than regular roasted potatoes, for some reason - must be the grill! Cousin Linda


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