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Potato hobo packs

Method

 

  • Cook the baby onions and potatoes in a large pot of boiling water until just under tender. Drain well and cut the potatoes in half.
  • Put 2 large squares of good quality, strong kitchen foil on top of each other on a workbench. Generously spray the top sheet with oil and place the garlic, onions and potatoes on top. Sprinkle with a decent amount of seasonings, the sage and olive oil. Then fold the pack up tightly and cook on a preheated ridged grill (or BBQ) over a moderate heat for 20-30 mins until the potatoes are tender when pierced with a sharp knife through the foil, turning every 5-10 mins.
  • Sauté the bacon in a little hot oil until crispy, stirring now and again.
  • Then put the vegies in a large bowl, top with the bacon and some of the cooking juices and sprinkle with the sour cream and then the chives.
  • Serve as an accompaniment to your favourite simple meat or fish dish.
  • from Chris Schlesinger – East Coast Grill in Cambridge, Massachusetts USA

 

Ingredients

 

  • 6-8 baby onions, peeled
  • 6-8 chats (baby potatoes)
  • olive oil spray
  • 4 large garlic cloves, smashed a little
  • sea salt & freshly ground pepper
  • 1 tbsp chopped fresh sage
  • olive oil
  • 3 steaky bacon rashers, sliced
  • 1 cup sour cream, whisked
  • 2-3 chives, chopped

 

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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