Chessy Grilled Potato Packets
Potatoes are quite possibly the perfect foil packet food, turning slightly crispy on the edges and tender on the inside. Adding a layer of melted cheese to these grilled potatoes near the end makes them irresistible!
2 pounds red potatoes, cut into wedges
2 cloves garlic
1/4 cup olive oil
1/2 teaspoon red pepper flakes
1 teaspoon kosher salt
1 teaspoon black pepper
4 to 5 ounces sharp cheddar cheese, grated
Fresh chives, garnish
1. Scrub potatoes well and preheat the grill to medium-high heat. Cut potatoes into wedges.
2. Lay out two large pieces of foil. Split potatoes between the two pieces of foil (one pound per packet). Drizzle the potatoes with olive oil and season each packet with minced garlic, red pepper flakes, kosher salt, and black pepper.
3. Cover the packets with a second piece of foil and crimp the edges well to seal the packets. Place the packets on the grill and grill them for about 20 minutes, flipping a few times during cooking to make sure they are cooking evenly.
4. When potatoes are tender and easily pierced with a skewer, remove the top piece of foil from each packet. Sprinkle cheese on top of the potatoes and return to the grill briefly just to melt the cheese.
5. Garnish finished packets with fresh chives and serve immediately!
– Potato Packets in the Oven: To make these in the oven instead of on the grill, follow the directions for packaging the potatoes, then roast in a 425°F oven for 30 to 40 minutes, until tender. Remove the top, sprinkle with cheese, and run under the broiler until the cheese is melted and the edges of the potatoes are crisped.
– Russet potatoes are not recommended for these; they are too starchy. You can use the little baby round potatoes though.
– Any cheese would be good on this but something that melts well is a must. Pepper Jack, Swiss, or fontina would be fantastic.
-If you are using charcoal, grill these over indirect heat so otherwise they will burn.
-If you’re worried the potatoes might not cook all the way through, try par-boiling them before grilling.
recipe from: thekitchn.com