Hobo Potatoes Recipes

Steps:

• Divide potatoes between 2 large sheets of foil, then lift edges of foil around potatoes to form a nest so the oil won't leak. Divide garlic, rosemary, and oil between packages, then sprinkle each with ¾ teaspoon salt and ¼ teaspoon pepper. Bring edges of foil together to enclose each package, covering completely, then crimp to seal packages closed.
• Prepare a grill for medium, indirect heat, preferably with hardwood or hardwood charcoal. Place foil packages near the coals and cook, moving packages around the coals occasionally for even cooking, until potatoes are tender, 30-45 minutes.
• Do Ahead
• Packets can cooked and stored in the refrigerator for up to 3 days.
• Editor's note: As a part of our archive repair project, this recipe has been updated to remove an outdated and offensive term for foil pack.

Steps:

• After washing potatoes slice with skin on.
• Lay potato slices into a good size piece of aluminum foil.
• Slice onion and put on top of potatoes.
• Salt and pepper to taste.
• Slice up pats of butter on top of potatoes and onions.
• Seal up aluminum foil around potatoes and onion to make a closed package.
• Put on grill over indirect heat and cook for 1 hour.
• Ten minutes before serving open packet and place sliced cheese on top of potatoes and onion.
• Reseal and cook for approximately 10 minutes or until cheese is melted.
• Open packet and enjoy!

Steps:

• Grills vary widely, so you may need to experiment with the heat setting. For my propane grill, I use medium-high heat, or even high heat, high enough to sear/brown the meat dish when I throw them on the grill.).
• Wash potatoes and cut into slices 1/4 inch or so with skin intact.
• Slice onion into thin slices, then separate into rings.
• On heavy duty aluminum foil, about 18" to 24" long, put in the center a layer of potatoes (leaving plenty of foil on each side and each end to fold and seal the packet).
• Follow with a layer of onion rings.
• Sprinkle with salt, pepper, and a hint of garlic (powder, or freshly minced).
• Repeat layers, dotting each second layer with butter.
• Wrap the foil securely around the layers. Should make a packet about 15"-18" long and 10" wide.
• Put the foil package on the grill about 45 minutes to an hour before the intended serving time. (These can also be prepared as described, but placing the packet in a stainless steel skillet on the stove top. Or in the oven. Be creative!).
• It's okay if the bottom layer "caramelizes;" some will love those bottom pieces!

Steps:

• Peel and cut up the potatoes and carrots into bite-size chunks. Chop up onion.
• Combine all veggies in tin foil or foil baking bag. Season with desired amount of seasoning salt and top with butter. Seal foil well (you may need more than one bag, so the vegetables are done evenly).
• Grill until potatoes and carrots are soft, about 40 minutes (flip bags at least 3-4 times during grilling). Remove from grill and place the veggies in a large bowl and add the sour cream, mixing well.

Steps:

• In a large bowl, mix potatoes, oranges, orange peel, red onions, oregano, salt and pepper. In a small bowl, whisk mustard, vinegar and garlic, then add olive oil in a thin stream, whisking until emulsified. Pour dressing over potato and orange mixture, and toss gently to combine.
• Tear off 6 12-inch sheets of heavy-duty aluminum foil and stack in two piles (three sheets each). Pour half the potato mixture into center of each top sheet of foil. Shape ingredients on each sheet into a pile 6 inches by 6 inches, and pour any dressing left in the bowl over the piles. Wrap ingredients in each pile in the top sheet of aluminum foil, sealing it tightly, followed by the second and third sheets.
• Prepare a fire in the grill. When flames have subsided and coals are glowing, carefully remove grill grate, and set hobo packs directly on coals. With tongs, gather a few hot coals around hobo packs. Replace grill grate, and let cook 25 minutes. Remove grill grate, and with kitchen mitt or spatula, remove hobo packs from grill. Cut a vent through top of each pack, and serve.

Steps:

• Slice one pound andouille sausage into 1 inch diagonal slices.
• Brown the andouille sausage in an iron skillet, saving the drippings.
• Remove sausage from skillet and set aside.
• Add 5 ounces chopped red bell peppers to skillet with drippings.
• Add 1 ounce whiskey to skillet and cook till pepper starts to caramelize.
• Next add the "Simply Potatoes" diced potatoes and onions.
• Sprinkle with 1 Tablespoon Cajun seasoning.
• Cook till potatoes and onions are light brown.
• Add sausage and serve while warm.

Steps:

• Place potatoes on a sheet of parchment-lined foil, and season with salt and pepper. Fold and crimp edges to seal, leaving an opening at the top. Pour in 1/2 cup beer (you'll have some left over). Crimp remaining edges to seal. Cook pack set over a campfire or on a medium-high grill (or nestled near coals) until potatoes are tender, 20 to 25 minutes. Top potatoes with butter.