I’m always looking for a simple, easy side dish when we’re grilling something and these Foil Pouch Potatoes Peppers Onions go with just about anything. Burgers, chicken, pork chops, steak.
I love that Foil Pouch Potatoes Peppers Onions are simple and flavorful and kudos for pretty much no mess and no cleanup. We had them this week with the New York Strip Steak with Southwestern Rub (recipe coming up) as a kind of pre-Father’s day celebration and the Foil Pouch Potatoes Peppers Onions kind of stole the show.
About Foil Pouch Potatoes Peppers Onions:
Really, Grilled Potatoes & Peppers are hardly a recipe. They’re like a hobo pack, everything goes in the pool and they get sealed up and stashed in the oven or on the grill. 45 minutes to an hour later when you open that pack (carefully) the veggies are done and the aroma will knock you out!
I really appreciate that these Foil Pouch Potatoes Peppers Onions are delish but not over the top crazy like some grilled sides. They’re relatively healthy (if you don’t mind a few potatoes!) These days, I guess we all have our own idea of healthy so I hesitate to say the word.
Foil Pouch Potatoes Peppers Onions are versatile, too. If peppers aren’t your thing, try green beans or Brussels sprouts. Anything sturdy enough to take the long cooking time will work well. If you’re feeding a crowd and need to increase the recipe, I’d just mix it all at once and divide it into more foil packs. If the packs become too large they become cumbersome and prone to leaking.
Making Foil Pouch Potatoes Peppers Onions:
When I make Foil Pouch Potatoes Peppers Onions, I usually let inspiration guide me on the seasonings. I like to add some garlic (I can’t live without garlic!) about a teaspoon of my homemade seasoning salt and then I just kind of raid the cupboard. Maybe another teaspoon of my fave herbs or herb blend depending on what I’m making.
I might go with Italian or Greek seasoning, a little Rotisserie Chicken Rub (I love that stuff, it’s for chicken but I put it on everything!) or maybe I’ll add some Montreal seasoning or a barbecue rub. You might want to check out my page on Spice, Herb or Flavor Packet Substitutes. The one “rule” is don’t make it too matchy matchy with your main dish – you want the flavors to be a little different, right? Also be mindful of the salt. It might be in your blends and if so, you might not want any additional.
When you make this recipe, you have to be aware of how the potatoes are cut and how that’s going to affect the timing. If you have the smallest baby potatoes, an inch or so, leave them whole, the larger babies can be quartered or halved, but bigger potatoes will need to be chunked in about 1 1/2 to 2-inch chunks.
Saving Money on Foil Pouch Potatoes Peppers Onions:
It goes without saying that you’ll save just by buying the veggies on sale. Potatoes will keep for quite awhile stored in a cool, dark place away from onions. With the peppers, I pick up extra any week they’re on sale. At the beginning of the week I’ll pick them up for the current week and at the end of the week, I’ll grab extra for the week coming up.
Heavy duty foil can be pretty pricey and for this recipe, you’ll want the longest, heaviest roll. Any of these types of items, foil, plastic wrap, waxed or parchment paper are great watch the coupon matching site items. And they’re items that might be cheaper on sale at the drug store or the dollar store. Know your prices.Print
Foil Pouch Potatoes Peppers Onions
A simple, easy & healthy side for just about any grilled meal.
- Prep Time: 5 minutes
- Total Time: 45 minutes to an hour
- Yield: 4 servings
- 4 – 6 medium red potatoes, cut into wedges or chunks (see note)
- 2 medium green peppers, sliced 3/4 inch
- 1 medium onion, cut into thin wedges
- 1 tablespoons olive oil
- 3 garlic cloves, minced
- 1/2 to 1 teaspoon paprika (it’s for color)
- 1 teaspoon seasoning salt
- 1 teaspoon favorite herb or herb blend
- salt & pepper to taste
Combine all ingredients in a large bowl. Place in a large sheet of aluminum foil. Fold around mixture, crimping edges to seal.
To make in oven:
Preheat oven to 350 to 400 degrees, F. Place foil packet on a rimmed baking sheet and cook for an hour to 45 minutes until potatoes are tender. Open, being careful of the hot steam.
To make on grill:
Grill, covered, over medium heat for 45 minutes to an hour or until potatoes are tender. Open, being careful of the hot steam.
Depending on the size of the potatoes cut into quarters or halves or if using larger potatoes, into chunks. You’re looking for roughly no potato over about 1 1/2 to 2 inches, but try to keep the size as uniform as possible.
When cooked in the oven there always seems to be a lot more juice than when cooked on the grill. Feel free to pour juices into a dish and serve on the side.
When wrapping the packets, wrap them so the seal is on the top and bring the sides up and seal so the side seals are toward the top, as well.