Grilled Potato Packet

Aluminum foil pouches seal in seasoning so you won’t have to stand over the coals, basting and glazing. Potatoes are a wonderful choice, but squash and peppers work equally well.

PREP: 10 minutes GRILL: 30 minutes

MAKES: 4 side-dish servings

4 large red potatoes (about 1 ½ pounds total),
unpeeled, cut into 1 ½ -inch chunks

2 tablespoons vegetable oil

teaspoon salt

½ teaspoon ground black pepper

heavy-duty foil

1. Prepare outdoor grill for covered direct grilling over medium heat.

2. Place two 30" by 18" sheets foil on work surface to make double thickness. Place potatoes, oil, salt, and pepper on center part of stacked foil. Bring short sides of foil up and over; fold several times to seal well, then fold in ends to seal tightly. Gently shake to combine ingredients.

3. Place packet on hot grill rack. Cover grill and cook 30 minutes, turning bag over once halfway through grilling.

4. With kitchen shears, cut an X in top of foil packet to let steam escape, then carefully pull back foil to open. Transfer potato mixture to platter.

EACH SERVING: About 205 calories, 3g protein, 34g carbohydrate, 7g total fat (1g saturated), 0mg cholesterol, 445mg sodium

POTATOES O’BRIEN: Prepare potato packet as in step 1. In step 2, before sealing foil, also add 1 large green pepper, stem and seeds removed, cut into 1-inch pieces, and 1 large onion (12 ounces), cut into 1-inch pieces. Gently shake sealed packet to combine. Complete recipe as in steps 3 and 4.

EACH SERVING POTATOES O’BRIEN: About 250 calories, 5g protein, 44g carbohydrate, 7g total fat (1g saturated), 0mg cholesterol, 450mg sodium

JALAPEÑO-CILANTRO POTATOES: Prepare potato packet as in step 1. In step 2, before sealing foil, also add 1 bunch green onions, cut into 1-inch pieces; 1 medium jalapeño chile, thinly sliced crosswise (discard seeds for milder flavor); and ½ cup loosely packed fresh cilantro leaves. Gently shake sealed packet to combine. Complete recipe as in steps 3 and 4. Sprinkle potatoes with 1 tablespoon chopped fresh cilantro to serve.

EACH SERVING JALAPEÑO-CILANTRO POTATOES: About 220 calories, 4g protein, 37g carbohydrate, 7g total fat (1g saturated), 0mg cholesterol, 455mg sodium

LEMON-MINT POTATOES: Prepare potato packet as in step 1. In step 2, before sealing foil, also add 2 teaspoons freshly grated lemon peel, 2 tablespoons fresh lemon juice, 2 slices lemon, and ¼ cup chopped fresh mint. Gently shake sealed packet to combine. Complete recipe as in steps 3 and 4. Sprinkle potatoes with 1 tablespoon chopped fresh mint to serve.

EACH SERVING LEMON-MINT POTATOES: About 215 calories, 4g protein, 36g carbohydrate, 7g total fat (1g saturated), 0mg cholesterol, 450mg sodium