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Grilled Potato Packets
Grilled Potato Packets
1 Review
From: EatingWell Magazine, Summer 2002
Cooking potatoes in a foil packet means one less pot to wash, and highlights the delicate, earthy flavor of just-dug new potatoes.
- By: Beth-Ann Bove EatingWell Recipe Contributor
Ingredients 4 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
- 2 pounds new potatoes, scrubbed and cut into ¼-inch-thick slices
- 3 medium shallots, thinly sliced
- 2 teaspoons extra-virgin olive oil
- ½ teaspoon salt
- ½ teaspoon freshly ground pepper
Preparation
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Active
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Ready In
- Heat grill to medium-high.
- Meanwhile, place potatoes, shallots, oil, salt and pepper in a large bowl; toss to coat. Place two 24-inch-long pieces of foil on the counter and lightly coat with nonstick cooking spray. Arrange potatoes and shallots in a single layer, slightly overlapping, on half of each piece of foil. Leave a 2-inch border on all sides. Fold foil over and pinch the edges together, making two packets.
- Place packets on the grill. Cover the grill and cook for 12 to 15 minutes, or until potatoes are tender. (When you open a packet to check doneness, be careful of steam.) Serve immediately.
- Serving size: 1¼ cups
- Per serving: 191 calories; 3 g fat(0 g sat); 4 g fiber; 39 g carbohydrates; 5 g protein; 46 mcg folate; 0 mg cholesterol; 3 g sugars; 0 g added sugars; 196 IU vitamin A; 21 mg vitamin C; 30 mg calcium; 2 mg iron; 333 mg sodium; 1,086 mg potassium
- Nutrition Bonus: Vitamin C (35% daily value)
- Carbohydrate Servings: 2½
- Exchanges: 2 starch, ½ vegetable, ½ fat
Reviews 1
October 19, 2010
By: EatingWell User
Quick & delicious.
