This recipe comes from my teenage adventures in Boy Scouts. Weekend camping trips often featured a Friday night foil dinner. Before leaving home we arrange thinly sliced potatoes and onions with a hamburger on top inside an aluminum foil pouch. We’d hike into the campsite, start a fire, set-up our tents and then place the foil packs on top of coals. 20-30 minutes later you had dinner.
I make this in the summer, when I don’t want to heat up the house any more than necessary. Some of the veggies get a little burn along the edges; folks jostle each other for those tasty bits.
Foil-pack Potatoes, Carrots and Onions
Prep time: 15 minutes
Total time: 45 minutes
Special equipment: 2 40″x18″ heavy duty aluminum foil
- 3 lbs. yellow potatoes, peeled and cut into 1/4″ slices
- 2 lbs. carrots, peeled and cut on the bias into 1/4″ slices
- 1 or 2 lg. onions, peeled, halved and cut into 1/4″ slices
- 2 Tbsp. vegetable oil
- 3-4 springs fresh thyme
- kosher salt and black pepper
- Light your gas grill so that you have a hot side and cool side. Allow it preheat for 15 minutes (about the time it takes to assemble to foil package).
- Combine vegetables, oil and thyme in a large bowl. Sprinkle generously with kosher salt and black pepper. Using hands toss ingredients until well coated with oil.
- Overlap the 2 pieces of foil to make a large plus-sign. Transfer the coated vegetables to the center of the foil plus-sign. Bring the two ends of the one piece of foil together and crimp the ends tightly around the vegetables. Repeat with the second piece of foil. You should now have a large foil package.
- Place the foil pack on the hot side of the grill. Close the cover and allow it to cook for 5 minutes. Flip the foil pack, cook again on the hot side, covered, for another 5 minutes.
- Move the foil pack to the cool side of grill, flipping once again. Cook for 20 more minutes, flipping the foil pack after 10 minutes.
- Now, if you are a trusting individual, transfer the foil pack to a large serving bowl and bring it inside. Let it rest for 5 minutes before opening and serving. Remove the thyme and, you know, a dollop of butter never hurt the taste of veggies.
- If you aren’t that trusting then carefully uncrimp the foil pack and check the donness of the vegetables. Then bring the foil pack inside cause you just found it was done. 🙂
The number of onions you use depends on your preference.
You can leave out the carrots if you like or throw some other 1/4″ sliced root veggies in there instead.
Be careful when opening the foil pack, there will be a fair amount of steam built up inside. At a minimum it will fog your glasses, it could give you a nasty burn if you aren’t diligent.