Best Simple Pouch Potatoes Recipes

POUCH POTATOES

Steps:

• Slice potatoes ¼ inch thick.
• Cut onions in half, then in ¼ inch thick slices.
• Cut squash or zucchini in ¼ inch thick slices.
• Cut pepper in half, remove seeds, and then cut in ¼ inch thick slices.
• Lay two large pieces of aluminum foil on table, set one potato on each.
• Alternate potato with slices of onion, squash or zucchini, and green pepper.
• Top potato and veggies with chopped garlic.
• Sprinkle liberally with Worcestershire sauce, Italian dressing, and balsamic vinegar.
• Add remaining spices liberally after the liquid has been added.
• Seal foil well.
• Bake over grill, rotating every 15 minutes, for one hour.

POUCH POTATOES

Steps:

• 1. Combine diced potatoes and onion onto a piece of heavy duty foil - shiny side up - large enough to leave 2-3 inches of clear foil on either side and 4-5 inches top and bottom of your potato pile
• 2. Sprinkle 1 tsp of the steak spice over potato mixture, toss, then sprinkle the 2nd tsp.
• 3. Place chunks of the butter both on the bottom and top of your potato pile
• 4. Bring the top and bottom edges of the foil together and fold over several times, leaving some air space between potatoes and foil.
• 5. Repeat with each side of your foil package until a sealed pouch is formed
• 6. Cook pouch indirectly on the BBQ - meaning on an upper rack, over a non-burning element, or to the side of your burning charcoal - for 30mins, turn the pouch every 8-10. Total cooking time will vary with heat level of BBQ/fire mins
• 7. When potatoes are cooked, the pouch will swell up with steam. Note - this will only work if your pouch is well sealed and you haven't accidentally poked a hole in it during handling
• 8. Open foil pouch and serve. Watch out for the steam when you first tear the foil - especially if the pouch is puffed up! Enjoy!