Grilled Foil Wrapped Potatoes Recipes

Steps:

• Preheat an outdoor grill for high heat; close cover. Lay out three 18-inch long pieces of aluminum foil on a work surface, dull side facing up.
• Smear 1/2 tablespoon butter in the middle of the first piece of foil. Add 1/3 of the potato slices, onion, and bell pepper. Sprinkle with 1/3 of the garlic powder; season with salt and pepper. Fold up the edges of the foil over the vegetables to create an almost leak-proof packet, making sure to seal the edges. Repeat with last 2 pieces of foil and the remaining ingredients to make 2 more packets.
• Reduce the heat of the grill to medium. Place foil packets on the grate; cook until potatoes are tender, 20 to 30 minutes.

Steps:

• Grease a 24 x 18 inch piece of heavy duty foil with 1 tablespoon of the butter.
• Scrub and thinly slice unpeeled potatoes onto the center of the foil.
• Sprinkle with the onions, cheese, salt, paprika and pepper.
• Dot with remaining butter.
• Enclose the potatoes in the foil and seal with a double fold enclosing the potatoes completely leaving head space for the steam to build.
• Grill potato packet for 30 to 40 minutes, turning every 10 minutes or until potatoes are tender.
• Before serving sprinkle potatoes with bacon, parsley, dill and chives.

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Place 4 large sheets aluminum foil on a flat work surface. Place 4 pieces bacon in the middle of each sheet of aluminum foil; pile 1/4 of the potatoes on top. Drizzle 1 1/2 teaspoon butter and 1/2 teaspoon seasoned salt over potatoes. Wrap aluminum foil around potatoes to create a pouch.
• Place aluminum foil pouches on the preheated grill; cook until potatoes are tender and bacon is crispy, 10 to 15 minutes. Open pouches carefully.

Steps:

• Combine potatoes, onions and herbs in a large bowl.
• Combine oil, butter, garlic, salt and pepper in a small bowl.
• Drizzle over potato mixture.
• Toss to coat well.
• Arrange potato mixture on 1/2 of a piece of foil large enough to accommodate all the ingredients when made into a packet for grilling.
• Grill over medium hot coals for 30 to 45 minutes or until potatoes are tender, turning and shaking occasionally.

Steps:

• If your barbecue hasn't already been heated, light and heat until the ashes turn grey. Put the potatoes in a large saucepan of cold water and bring to the boil. Once boiling, cook for 5 mins until slightly tender.
• Drain and leave to steam-dry for 2 mins. Transfer to a large sheet of foil, coat in the olive oil and season well. Make sure the potatoes are sitting flat against the foil so each one gets charred when grilled. Wrap in the foil like a parcel, and wrap again to ensure the potatoes are completely covered. Cook on the barbecue for 10 mins.
• Check they are cooked by inserting a skewer into one of the potatoes. Carefully remove from the foil and serve in a dish.