Welcome to the November 8, 2015 edition of Sunday Scratchups, your weekly recipe from scratch around grocery sales and affordable ingredients: Potatoes edition. Bagged potatoes have been super cheap this week all over town (and are always an affordable choice, really!), making for a plethora of affordable side dish options. So, here’s an easy foil packet recipe that goes really nicely with grilled salmon and more: Parmesan Potato Packets.
I know, right? A grilling recipe in November? But in our house MashupDad grills all the year long, so we’ll often make up a batch of these to go with whatever he’s grilling up on the weekend. Just throw these on to start cooking while you season up your main dish, and you have a built-in side ready to go. (We often cook up a batch of cauliflower packets at the same time, too — same principle, and then you also have a veggie or low carb side dish alternative.)
We do use regular foil rather than splurging on the heavy duty, and it’s always been fine. Two large baking potatoes or four smaller potatoes make enough for a hearty side for our family — with leftovers — but you’ll want to use the firmer Idaho or russet potatoes here for best results.
Parmesan Potato Packets
Ingredients
Two large baking potatoes or four smaller — Idaho or russet will work best here
Olive oil
Minced garlic
Black pepper
Seasoned salt
Paprika
Italian seasoning
Shredded Parmesan
Directions
Wash potatoes, cut out any bad spots, and slice thinly. Tear off 4-5 sheets of aluminum foil, and drizzle a little olive oil in the center of each. Divide potatoes evenly among the foil sheets, placing a pile in the center of each. Drizzle with a little more olive oil, then top with garlic, spices, and Parmesan to taste.
(You’ll want to go on the heavier side with your seasonings here.) Fold foil over to seal up your packets, then grill over medium heat for 20 minutes. Open up your packets right before you’re ready to serve the potatoes so that they stay warm until the rest of your meal finishes cooking.
Boom, side dish: Done
How easy is that? Parmesan Potato Packets are naturally gluten free — and back when Junior High Guy had to eat dairy free, I used to leave out the Parmesan and just add a little extra seasoning, too. You can change up the flavor any way you like just by switching up the seasonings; add a little cayenne or chili powder if you want an extra kick, substitute garlic salt for seasoned salt if you don’t have any minced garlic, and more.
Easy print version
Parmesan Potato Packets
Ingredients
- Two large baking potatoes or four smaller -- Idaho or russet will work best here
- Olive oil
- Minced garlic
- Black pepper
- Seasoned salt
- Paprika
- Italian seasoning
- Shredded Parmesan
Instructions
- Wash potatoes, cut out any bad spots, and slice thinly.
- Tear off 4-5 sheets of aluminum foil, and drizzle a little olive oil in the center of each.
- Divide potatoes evenly among the foil sheets, placing a pile in the center of each.
- Drizzle with a little more olive oil, then top with garlic, spices, and Parmesan to taste. (You'll want to go on the heavier side with your seasonings here.)
- Fold foil over to seal up your packets, then grill over medium heat for 20 minutes.
- Open up your packets right before you're ready to serve the potatoes so that they stay warm until the rest of your meal finishes cooking.
