Grilled Potato Hobo Packs
By America's Test KitchenPublished on December 9, 2011
Time
1 hour
Yield
Serves 4
Ingredients
2 pounds Yukon Gold potatoes (about 3 large), scrubbed1 tablespoon olive oil 2 garlic cloves, peeled and chopped1 teaspoon minced fresh thyme 1 teaspoon salt ½ teaspoon pepper
Before You Begin
To keep the packs from tearing, use heavy-duty aluminum foil or two layers of regular foil. Also, scrape the grill grate clean before grilling.
Instructions
- PREP POTATOES Cut each potato in half crosswise, then cut each half into 8 wedges. Place potatoes in large bowl and wrap tightly with plastic wrap. Microwave until edges of potatoes are translucent, 4 to 7 minutes, shaking bowl (without removing plastic) to redistribute potatoes halfway through cooking. Carefully remove plastic and drain well. Gently toss potatoes with oil, garlic, thyme, salt, and pepper.
- MAKE PACKS Cut four 14 by 10-inch sheets of aluminum foil. Working 1 at a time, spread one-quarter of potato mixture over half of foil, fold foil over potatoes, and crimp edges tightly to seal.
- FINISH OUTSIDE Grill hobo packs over hot fire, covered, until potatoes are completely tender, about 10 minutes, flipping packs halfway through cooking. Cut open foil and serve.
Time
1 hourYield
Serves 4Ingredients
2 pounds Yukon Gold potatoes (about 3 large), scrubbed
1 tablespoon olive oil
2 garlic cloves, peeled and chopped
1 teaspoon minced fresh thyme
1 teaspoon salt
½ teaspoon pepper
Test Kitchen Techniques
Ingredients
2 pounds Yukon Gold potatoes (about 3 large), scrubbed
1 tablespoon olive oil
2 garlic cloves, peeled and chopped
1 teaspoon minced fresh thyme
1 teaspoon salt
½ teaspoon pepper
Test Kitchen Techniques
Ingredients
2 pounds Yukon Gold potatoes (about 3 large), scrubbed
1 tablespoon olive oil
2 garlic cloves, peeled and chopped
1 teaspoon minced fresh thyme
1 teaspoon salt
½ teaspoon pepper
Test Kitchen Techniques
Why This Recipe Works
Yukon Golds beat out starchy, mealy russets and “slippery" red potatoes as the best potato for our Grilled Potato Hobo Packs. To ensure the potatoes cooked through on the grill, we microwaved them for a few minutes before grilling them. Tossing the potatoes with a little oil prevented them from sticking to the pack.
Before You Begin
To keep the packs from tearing, use heavy-duty aluminum foil or two layers of regular foil. Also, scrape the grill grate clean before grilling.
Instructions
- PREP POTATOES Cut each potato in half crosswise, then cut each half into 8 wedges. Place potatoes in large bowl and wrap tightly with plastic wrap. Microwave until edges of potatoes are translucent, 4 to 7 minutes, shaking bowl (without removing plastic) to redistribute potatoes halfway through cooking. Carefully remove plastic and drain well. Gently toss potatoes with oil, garlic, thyme, salt, and pepper.
- MAKE PACKS Cut four 14 by 10-inch sheets of aluminum foil. Working 1 at a time, spread one-quarter of potato mixture over half of foil, fold foil over potatoes, and crimp edges tightly to seal.
- FINISH OUTSIDE Grill hobo packs over hot fire, covered, until potatoes are completely tender, about 10 minutes, flipping packs halfway through cooking. Cut open foil and serve.
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