“These are sliced potatoes made in foil pouches with spices. Try adding sliced yellow squash, zucchini, tomatoes, or just fiddle with the recipe until you find something you like.” - by Karen
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- Preheat oven to 350 degrees F (175 degrees C). Cut four 8x12 inch sheets aluminum foil.
- Slice each potato into 1/4 inch slices and lay in an overlapping fashion in 2 columns on each sheet of aluminum foil.
- Place several rings of onion on top of the potatoes. Mix together the oregano, parsley, basil, salt and pepper; sprinkle to taste over onion and potato. Top with 1 tablespoon of butter.
- Create the pouch by take the long sides of the aluminum foil and join at the top and fold down. The ends just get folded over.
- Place on a cookie sheet and bake for about 30 minutes or cook on a grill over medium-high heat.
Nutrition
Amount Per Serving (4 total)
- Calories
- 382 cal
- 19%
- Fat
- 12 g
- 19%
- Carbs
- 61.8 g
- 20%
Based on a 2,000 calorie diet
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Reviews (13)
Rate This Recipe
"My boyfriend and I loved this dish....very tasty. I like this recipe because it offers lots of options by changing vegetables and spices. The changes I made were rather simple....I added an entire sli..." See moreced up zucchini an entire sliced up summer squash. Then I doubled the amount of spices and butter. Finally, there is no really no need to make individual pouches, just get a Reynold's Wrap Hot Bag and put it all in one. The only thing I would do differently next time is to cut the potatoes smaller so I could decrease the cooking time as the squash and zucchini cook quickly. I think next time I am going to throw some whole mushrooms in there as well and maybe some parmesan cheese. I can't wait!"
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