Pouch Potatoes by David Russell Potatoes in a foil pouch are a grilling and camping classic and so easy that even couch potatoes can make pouch potatoes. Put them on the grill or campfire to cook while you prepare the rest of your meal since they take 35 - 40 mins to cook. 4-6 servings of red or white skin new potatoes, (2-3cups/500-750ml) washed and cut into quarters or sixths, depending on size 2 TBSP virgin olive oil Kosher salt & freshly ground pepper sprinkle of garlic powder your favourite herb or spice (suggestions: dill, tarragon, oregano, rosemary, parsley, chipotle or ancho powder) white wine, chicken stock or water Spread out a double thickness of aluminum foil long enough to wrap around the potatoes. Arrange potatoes on the foil, drizzle with oil; season with salt, pepper, herbs and spices and toss potatoes around to coat evenly. Pull foil sides up and add a splash of wine, stock, or water so that the potatoes can steam nicely. Fold the foil up around the potatoes and double roll the edges to form a snug, well sealed pouch. Heat your grill or stoke your campfire to medium-high heat (350°-400°F/175°-205°C). Place the potato pouch directly on the grate and cook for 35-40 mins until tender, turning occasionally to prevent burning. If they’re not quite done, reseal and return to the heat. When done, you can leave them in their foil pouch to stay warm for a bit. Serves 4 - 6 RETURN TO THE RECIPES PRINTABLE

Pouch Potatoes

by David Russell

Potatoes in a foil pouch are a grilling and camping classic and so easy that even couch potatoes can make pouch potatoes. Put them on the grill or campfire to cook while you prepare the rest of your meal since they take 35 - 40 mins to cook.

•4-6 servings of red or white skin new potatoes, (2-3cups/500-750ml) washed and cut into quarters or sixths, depending on size
•2 TBSP virgin olive oil
•Kosher salt & freshly ground pepper
•sprinkle of garlic powder
•your favourite herb or spice (suggestions: dill, tarragon, oregano, rosemary, parsley, chipotle or ancho powder)
•white wine, chicken stock or water

Spread out a double thickness of aluminum foil long enough to wrap around the potatoes. Arrange potatoes on the foil, drizzle with oil; season with salt, pepper, herbs and spices and toss potatoes around to coat evenly. Pull foil sides up and add a splash of wine, stock, or water so that the potatoes can steam nicely. Fold the foil up around the potatoes and double roll the edges to form a snug, well sealed pouch.

Heat your grill or stoke your campfire to medium-high heat (350°-400°F/175°-205°C). Place the potato pouch directly on the grate and cook for 35-40 mins until tender, turning occasionally to prevent burning. If they’re not quite done, reseal and return to the heat. When done, you can leave them in their foil pouch to stay warm for a bit.

Serves 4 - 6

RETURN TO THE RECIPES

PRINTABLE - POUCH POTATOES.pdf

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