Try this Grilled Potato Packs recipe, or contribute your own.
- Carbohydrate 37.6967066666621 g
- Cholesterol 10.176666650384 mg
- Fat 5.86700666052393 g
- Fiber 4.68600010156631 g
- Protein 4.34889999993563 g
- Saturated Fat 2.75746532944306 g
- Serving Size 1 1 Serving (220g)
- Sodium 41.4206666230443 mg
- Sugar 33.0107065650958 g
- Trans Fat 0.343761999569986 g
- Calories 216 calories
Step-by-step
- Tear a long sheet of heavy duty foil, then spray one side liberally with non-stick spray. Slice potato into 1/4" slices, then layer in two rows down the center of the foil, leaving a few inches clear at both ends.
- Bring long ends of foil together at the top then curl tightly until almost touching the potatoes. Curl the ends in tightly.
- Grill for 20 minutes over medium-high heat, flipping and rotating the packet 180 degrees halfway through.
- Open very carefully, as there will be steam.
Flipping the foil packet precisely at the ten-minute mark ensures even heat distribution across the potato slices. Direct contact with the grate conducts thermal energy rapidly, while the sealed foil chamber traps evaporating moisture to steam the interior. Starch molecules gelatinize fully only when internal temperatures reach approximately 205 degrees Fahrenheit. Heavy-duty aluminum foil withstands medium-high flames without tearing, protecting the lipid content of the butter or olive oil from burning on hot grill grates. Adequate lubrication prevents the potato surfaces from adhering to the metal.
Thermal Dynamics in Foil Packets
Enclosing starches in a sealed pouch creates an insulated micro-environment where steaming and roasting occur simultaneously. Moisture released from the cellular structure converts to steam, softening the flesh while external heat browns the sliced edges. Fat added to the layers coats the starch granules, restricting water absorption and promoting crispness.
- Use heavy-duty foil rather than standard weight to prevent structural failure during the rotation step.
- Substitute neutral vegetable oils at a one-to-one ratio if dairy butter is unavailable.
- Slice tubers uniformly to two hundred and fifty micrometers to guarantee simultaneous doneness.
