In the last couple of years, this side dish has quickly become a favorite of ours. My husband can never remember the name of them, he just says “Can you make those potato thingies in the aluminum foil.” I know exactly what he is referring to.
Ingredients:
3 large russet potatoes
2 tbsp. minced garlic, divided use
4 tbsp. butter, divided use
1/3 cup heavy cream, divided use
salt & pepper, to taste
1/2 yellow onion, diced (optional)
nonstick aluminum foil
nonstick aluminum foil
Directions:
Preheat oven to 375 degrees (F) or preheat your grill. Give your potatoes a good scrub with a paper towel or rinse them off a bit and dry. Dice potatoes into cubes. Leaving the skin on.
You’re gonna need 4 sheets of nonstick aluminum foil squares to make the packets. On each of the four squares, divide up the cubed potatoes and place a tbsp. of butter on top. Evenly sprinkle minced garlic over each of the four servings (also, add onion if you’re using). Then sprinkle with kosher salt & pepper.
Fold up the sides but leave an opening at the top.
Now, pour a bit of the heavy cream onto each of the potato packets. Evenly distribute the cream as best you can between all four packets. Feel free to add a bit more cream as necessary.
Fold up the packets and place packets on a baking sheet and cook for about 45 minutes (until fork tender).
Be careful when opening the packets because the steam is gonna come outta there fast and furious. Now dig in! Serves 4
Cook’s Note: Trying doing these on the grill. Prepare the same way. Put on a grill sheet over medium heat for about 35-45 minutes (check after the first 30 minutes). Also, make sure you clean your grill really well. If there are any old, crusty bits on your grates, then it may poke a hole in the aluminum foil (or you could just double-foil these packets). Click HERE for my steak marinade and steakhouse butter recipes!