Pouchpotatoes Recipes

Steps:

• Preheat the oven to 450 degrees F.
• Add the potatoes to a large saucepan and cover with cold water by 1 inch. Add the baking soda and 1 tablespoon salt to the water. Cover, place over medium-high heat and bring to a boil. Uncover and continue to boil until the potatoes give easily when pierced with the tip of a knife, 15 to 20 minutes. Drain the potatoes and set the strainer over the top of the pan for a few minutes so the outsides of the potatoes can dry.
• Dump the potatoes onto a baking sheet. Drizzle with the oil and toss with the garlic, thyme and rosemary until the potatoes are completely coated in the oil. Sprinkle generously with salt and pepper. Using a small juice glass or glass bowl, smash each potato firmly but gently. (You want to just crack the skins and flatten slightly while keeping the potatoes mostly intact.)
• Roast until the bottoms of the potatoes are deep golden brown, 20 to 25 minutes. Remove the baking sheet from the oven and flip the potatoes using a spatula. Roast until the potatoes are golden brown and crispy on both sides, an additional 20 to 25 minutes. Transfer to a platter with a metal spatula. Serve while hot.

Steps:

• Preheat an oven to 400 degrees F (200 degrees C). Spray four sheets of aluminum foil with cooking spray.
• Divide potatoes evenly among the sheets of aluminum foil; season with salt, pepper, garlic powder, and oregano. Place 2 tablespoons of the butter flavored spread over each mound of potatoes. Create packets by folding and sealing the aluminum foil. Place the foil packets on a baking sheet.
• Bake in the preheated oven until potatoes are tender and easily pierced with a fork, 55 minutes to 1 hour. Drain melted butter-flavored spread before serving.

Steps:

• Prepare campfire or grill for medium heat. In a large bowl, toss potatoes with sausage, bacon, onion, parsley, salts and pepper. , Divide mixture among eight 18x12-in. pieces of heavy-duty nonstick foil, placing food on dull side of foil. Fold foil around potato mixture, sealing tightly. , Place packets over campfire or grill; cook 15 minutes on each side or until potatoes are tender. Open packets carefully to allow steam to escape. If desired, sprinkle with additional parsley.

Steps:

• Place the potatoes and onion on a large piece of heavy-duty foil (about 20 in. x 20 in.); dot with butter. Combine the cheese, parsley, Worcestershire sauce, salt and pepper; sprinkle over potatoes. , Fold foil up around potatoes and add broth. Seal the edges of foil well. Grill, covered, over medium heat for 35-40 minutes or until potatoes are tender.

Steps:

• Place rack in middle of oven and preheat to 350°F. Place potatoes in a large wide heavy pot. Add 1 1/2 tsp. salt and enough cold water to cover by 2". Bring to a boil over high heat, then reduce heat to medium-low and simmer until potatoes break apart when pierced with the tip of a knife, 35-40 minutes.
• Meanwhile, cook garlic, cream, and butter in a medium saucepan over medium heat, whisking occasionally, until butter is melted. Whisk in nutmeg, pepper, and 1 Tbsp. plus 1 tsp. salt. Remove from heat.
• Drain potatoes and immediately pass through potato ricer into a large bowl. Stir in cream mixture until smooth.
• Return half of potato mixture to wide pot; reserve remaining potato mixture in bowl. Add Gruyère and mozzarella and cook over low heat, stirring constantly with a wooden spoon, until cheese is melted and mixture can be stretched with the spoon (like warm mozzarella), about 10 minutes. Transfer to gratin dish; smooth top.
• Working in batches if needed, spoon reserved potato mixture in bowl into pastry bag fitted with star tip. Pipe very tight rows of 1/2x1/2" rosettes on potato-cheese mixture in gratin dish. Bake until top is golden brown, about 45 minutes. Let stand 10 minutes before serving.

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.

Steps:

• Heat grill to medium-high heat.
• Spray 4 (14-inch) squares of heavy-duty foil with cooking spray.
• Mix gravy and seasonings until blended; toss with fries in large bowl.
• Spread 1/4 of the fries into even layer on each prepared foil sheet; fold to make packet.
• Grill 25 min. or until fries are tender.

Steps:

• Place potatoes and garlic on a large double layer of foil, drizzle with oil, and season with salt and pepper. Fold foil around potatoes and crimp edges to form a packet. Grill directly over heat source, rotating packet often, until potatoes are tender, 20 to 25 minutes. (To keep warm, move packet to cooler side of grill.)
• Transfer potatoes to a serving bowl. Toss with cilantro and season to taste with salt and pepper. Serve with lime wedges.