Okay, Let’s Talk Potato Foil Packets!
Right, gather ’round folks because I need to tell you about these potato foil packets. The first time I made these was on a camping trip years ago, it was chucking it down with rain, the main sausages were looking a bit tragic on the soggy barbecue, and morale was… low. Honestly, I thought dinner was a write-off. But then! We remembered we’d prepped these little foil parcels of potato goodness. We chucked them onto the cooler side of the grill (under a bit of shelter, mind you) and honestly? They totally saved the meal. Crispy edges, fluffy insides, perfectly seasoned. Everyone was chuffed! Now, they’re a staple for camping, BBQs, or even just a lazy weeknight dinner baked in the oven.
Why You’ll Probably Get Hooked On These Too
Look, I’m not claiming these are groundbreaking haute cuisine, alright? But here’s why I make them constantly:
- They’re ridiculously easy. Like, chop some stuff, toss it with oil and spices, wrap it in foil. Done. Even my kids can *mostly* manage this unsupervised.
- Cleanup is a DREAM. Seriously, you just toss the foil when you’re done. No scrubbing pans! (This might be the main reason I love them, if I’m being totally honest).
- Super versatile. Chuck in whatever veggies or spices you have hanging around. Works every time. Ish. More on that later.
- My family actually eats them without complaining. Victory! They love opening their own little steamy packet at the table. It’s like a little potato present.
- Perfect for outdoorsy stuff. Grilling, camping, bonfire night… they just work. No fuss, minimum kit needed.
What You’ll Need (Give or Take)
Okay, measurements are approximate here, feel it out! This serves maybe 4 people as a side?
- Potatoes: About 1.5 lbs (that’s maybe 6-8 medium ones?). I love using Yukon Golds or red potatoes because the skin is thin and gets nice and tasty. Russets work too, but I sometimes peel ’em. Baby potatoes are fab too, just halve or quarter them.
- Onion: One medium yellow or white onion, chopped up. Or a red onion if you’re feeling fancy.
- Olive Oil: A good glug, maybe 3-4 tablespoons? Enough to coat everything nicely. You could use vegetable oil or avocado oil too.
- Spices: This is where you make it your own! I usually go for:
- 1 tsp Paprika (Smoked paprika is *chef’s kiss* – I get mine form Penzey’s when I can!)
- 1 tsp Garlic Powder (or more, let’s be real)
- 1/2 tsp Dried Oregano or Italian Seasoning
- Salt: A generous pinch, maybe 1 tsp? Taste later!
- Black Pepper: Loads of fresh cracked pepper.
- Optional bits and bobs:
- Bell peppers (any color), chopped
- Shredded Cheese (Cheddar, Monterey Jack… chuck it in during the last 5-10 mins of cooking!)
- A knob of butter dotted on top before sealing
- Crumbled cooked bacon (because, bacon)
- Fresh herbs like parsley or chives for garnish *after* cooking
- Heavy Duty Aluminum Foil: Seriously, get the heavy duty stuff. Regular foil *can* work if you double it up, but it’s prone to tearing and leaking, which is just annoying.
Right Then, Let’s Make ‘Em!
- Prep your bits: Wash those potatoes! Chop ’em into bite-sized pieces, maybe 1-inch cubes? Try and keep them roughly the same size so they cook evenly. Chop your onion and any other veggies you’re using.
- Get mixing: Grab a big bowl. Dump in the potatoes, onion, peppers (if using), drizzle over the olive oil, and sprinkle on all your lovely spices, salt, and pepper. Toss it all together really well. Get your hands in there! Make sure everything is nicely coated. (This is where I usually sneak a raw potato piece – don’t judge).
- Foil time: Tear off large sheets of heavy-duty foil, maybe about 18 inches long? You’ll need one per packet. How many packets depends on how many people you’re serving or how big you want them. I usually make 4 packets form this amount.
- Assemble the packets: Spoon a hearty portion of the potato mixture onto the center of each foil sheet. If you’re using butter, dot a few small pieces on top now.
- Seal ’em up tight: This is important! Bring the two long sides of the foil together above the potatoes and fold them down several times to create a tight seal. Then, fold in the ends securely. You want a sealed packet so the potatoes steam and cook through, but leave a little room for the air to circulate. Don’t wrap it *too* tightly around the food itself.
- Cook ’em!:
- On the Grill: Preheat your grill to medium heat (around 400°F or 200°C). Place the packets directly on the grill grates, usually over indirect heat is best to avoid burning. Close the lid and cook for about 30-40 minutes. I flip them once halfway through with tongs.
- In the Oven: Preheat your oven to 400°F (200°C). Place the packets on a baking sheet (just in case of leaks!) and bake for 35-45 minutes.
- Check for doneness: Carefully open one packet (watch out for steam – it’s hot!). Poke a potato with a fork. It should be tender all the way through. If not, seal it back up and cook for another 5-10 minutes. Don’t worry if it looks a bit messy at this stage – it always does!
- Cheese glorious cheese (optional): If adding cheese, sprinkle it over the potatoes in the opened packet during the last 5-10 minutes of cooking. Just loosely tent the foil back over to let it melt.
- Serve! Carefully remove packets from the grill/oven. You can serve them straight in the foil (just fold down the edges) or scoop the contents onto plates. Garnish with fresh parsley or chives if you’re feeling swish.
Some Notes I’ve Made Along the Way
- Seriously, seal those packets well. Leaks mean lost steam, which means dry, sad potatoes.
- Don’t overcrowd the packets. Give the spuds some room to steam and get those nice crispy edges where they touch the foil.
- You *can* par-boil the potatoes for like 5 minutes before chopping to speed up cooking time on the grill, but honestly, I rarely bother. It feels like an extra step and defeats the point of ‘easy’, you know?
- Heavy duty foil really is your friend here. Trust me. I learned this the hard way during a particularly messy campfire incident involving escaped onions.
- Speaking of campfires, you can totally cook these in the embers too! Just wrap them in a couple of layers of heavy duty foil and nestle them in the hot coals (not directly in the flames) for maybe 30-45 minutes, turning occasionally. Takes a bit more guesswork, but it’s brilliant.
Fun Variations I’ve Tried (and One Flop)
- Cheesy Bacon Ranch: Add cooked bacon bits and a packet of dry ranch seasoning mix to the potatoes before cooking. Add cheddar cheese near the end. Dangerously good.
- Mediterranean Style: Add chopped zucchini, bell peppers, cherry tomatoes (halved), olives, and feta cheese (add feta near the end). Use oregano and maybe a squeeze of lemon juice after cooking.
- Spicy Southwest: Add a chopped jalapeño (or canned green chilies), corn, black beans (rinsed!), and use chili powder and cumin for spices. Monterey Jack cheese works great here.
- The Flop – Sweet Potato Overload: I once tried doing ONLY sweet potatoes with marshmallows inside the packet. Don’t ask. It… wasn’t great. The texture was just mush. Maybe mixing sweet potatoes *with* regular potatoes would work better, but the solo mission was a fail. Stick to savoury, I reckon!
Gear You Might Need
You don’t need much fancy kit. A grill or an oven, obviously. A baking sheet if you’re using the oven. A big bowl for mixing, though sometimes I just mix it all *on* the foil sheet to save washing up – depends how messy I’m feeling. A knife and cutting board. Tongs are super helpful for flipping the packets on the grill – saves burning your fingers! And the heavy duty foil, have I mentioned the foil? 😉 If you don’t have heavy duty, just use two layers of regular stuff, criss-crossed maybe.
Storing Leftovers (If You Have Any!)
Just let the packets cool down, then you can store them sealed up (or transfer the contents to an airtight container) in the fridge for 2-3 days. Reheat them in the oven or microwave. Though honestly, in my house, leftover potato foil packets are a mythical creature. They usually get snaffled cold straight form the fridge for breakfast the next day!
How We Like to Eat Them
These are brilliant alongside pretty much anything grilled – burgers, sausages, chicken, fish. We often just have them as the main event with a big salad on the side. My favourite way? Straight out of the packet, maybe with a dollop of sour cream or Greek yogurt. Minimal washing up, maximum flavour!
Pro Tips Learnt the Hard Way
- Cut potatoes evenly: I once tried rushing and had massive chunks alongside tiny bits. The tiny bits basically disintegrated while the big chunks were still hard. Lesson learned: take an extra minute to chop evenly!
- Resist peeking too early: Every time you open that packet, you let out precious steam! Trust the process and the timings (mostly). Give them at least 25-30 minutes before the first check.
- Season *before* sealing: Make sure you taste a raw (well-oiled-and-spiced) piece, or just trust your gut, but season generously *before* you seal the packet. It’s harder to season properly once cooked.
- Don’t place directly over roaring flames: If grilling, indirect heat is generally better. Direct, high heat can scorch the bottom before the inside cooks. Patience, young Padawan! Weber’s blog has some good grilling tips if you’re unsure about indirect heat.
Your Questions Answered (Probably!)
Can I make these ahead of time?
Yeah, totally! You can assemble the packets completely (don’t cook them though!) a few hours ahead, or even the day before, and keep them in the fridge. Great for camping prep! Just add maybe 5-10 minutes to the cooking time if they’re going straight form fridge to heat.
Help! I’m vegan!
Easy peasy! Just skip the cheese and butter (or use vegan versions). They’re naturally vegan otherwise!
Does the type of potato *really* matter?
Nah, not really. Waxy potatoes like Yukon Gold or red potatoes hold their shape a bit better, which I prefer. Starchy potatoes like Russets can get a bit fluffier, almost like a baked potato inside, which is also nice! Just use whatever spuds you’ve got.
Grill vs Oven – which is better?
Honestly? Both are great. The grill adds a lovely smoky flavour, especially if you get a few charred bits on the foil. The oven is maybe a bit more predictable and hands-off. Depends on the weather and my mood!
How do I *really* know when they’re done without a timer?
Good question! Timers are guides, right? Best way is the fork test. Carefully open a packet (steam burn = ouch!) and poke the biggest potato piece you can find right in its center. If the fork slides in easily with little resistance, they’re done! If it’s still firm, seal it back up and give it more time.
Hope you give these potato foil packets a go! Let me know how they turn out!
simo
Med