a quick and inexpensive way to prepare chicken. My spouse and kids both adore it!
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 6 |
| Yield: | 2 foil packets |
Ingredients
- 4 medium unpeeled potatoes, sliced
- 1 small onion, chopped
- 1 (10 ounce) package frozen mixed vegetables
- salt and pepper to taste
- ¼ teaspoon garlic salt to taste (Optional)
- 5 tablespoons butter, divided
Instructions
- Preheat an outdoor grill for medium heat.
- Prepare two foil packets by layering together 4 squares of heavy duty aluminum foil for each packet. If using regular duty foil, use twice the number of layers. Spray the top sheet with nonstick cooking spray. In a bowl or resealable bag, toss together the potato slices, onion, and frozen vegetables; season to taste with salt, pepper, and garlic salt if using.
- Evenly divide the potatoes between the two foil packets, and top with the divided butter. Fold each packet, starting length wise, rolling edges together, repeat for each end, making sure to seal edges tightly.
- Cook the foil packets over the preheated grill until the potatoes are tender, approximately 15 minutes per side.
Nutrition Facts
| Calories | 229 kcal |
| Carbohydrate | 32 g |
| Cholesterol | 25 mg |
| Dietary Fiber | 5 g |
| Protein | 5 g |
| Saturated Fat | 6 g |
| Sodium | 272 mg |
| Sugars | 2 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
Was fine, and may make again because it was handy to prepare ahead and through in when I get home. But, plain really just peas and corn
Yummy!! I used a can of mixed vegetables (which already had potatoes & onions in it). Put a few globs of butter on it, sealed up my tin foil packet, and baked in the oven at 350F for 20 minutes. I took it out half way through and gave it a little shake. Turned out fantastic!!! I ate all my veggies before I even touched the rest of my meal! Looking forward to this making regular appearances at mealtimes.
I’ve been doing this for years using fresh veggies, but I always forget to look at the time when I put them on the grill. My solution is simple. Take any color or clear nail polish and put an x (or if doing individual serving use an initial). When the nail polish turns black it’s done.
I do this all the time but omit the butter and use olive oil instead. I also had tablespoons of uncooked hamburg and a variety of veggies and peppers. It’s a quick, delicious, no mess meal. Highly recommend it!
The grill really added a delicious charcoal taste to this, and the butter completes the flavor & texture. Will make again! No changes made to recipe.
I halved this recipe, used diced red potatoes, vidalia onions, frozen corn and peas, used EVOO in place of butter. Since we grilled this packet on a charcoal fire I triple wrapped the foil, made sure all the veggies were flat in the foil and not heaped up and made sure to dice the potatoes very small. Will definitely make this again this summer and add fresh herbs next time.
Very good camping recipe. Easy and healthy.
This is a great snack during the day. I used 4 red potatoes instead of larger because I prefer less starch. I added frozen corn, peas, and crinkle-cut carrots and used a drizzle of olive oil (just enough to lightly coat) instead of butter and cooked for 30 minutes in a 350 degree oven. So good!
I tried it in the oven and it took 30 minutes longer than the recipe said to cook the potatoes.
Delicious!!!!!!! I didn’t have the mixed vegetables so I used half frozen peas and half frozen corn. AWSOME!!! I will definatly make this again!!! Thanks much!!
This also works well with canned sliced potatoes. It cuts the cooking time in half. If using the bbq, make sure to turn the packets over occasionally to prevent burning.