About this recipe: A wonderful side dish to make whilst the barbecue is on. Potatoes are seasoned, wrapped in a foil parcel and cooked on the barbecue. Simple and delectable!
The potato packet can also be cooked in a 180 C / Gas 4 oven.
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Really loved these potatoes, super easy and loved the flavor. I didnt use quite the amount of green pepper, just because we arent really crazy about a strong green pepper taste. Otherwise, I followed the recipe exactly. Super easy clean up too . . . will definitely fix again!!! - 02 Sep 2010 (Review from Allrecipes US | Canada)
Fabulous! Loved, loved this recipe ~ everyone did. Made just as written but with 4 green onions for the green pepper. This is reminiscent of scalloped potatoes, but with a very unique and delicious twist. I would use the oven next time, as the sauce leaked out of the (well sealed) foil which made turning the packet impossible, so I had issues with the whole thing sticking terribly to the foil. I would cover my casserole pan the entire time they're in the oven though, as I wouldn't want to compromise the incredible creaminess and flavor of the sauce and potatoes ~ this must be due to the 'steaming' these get in the foil packet. Thanks for submitting a great recipe. - 14 Sep 2010 (Review from Allrecipes US | Canada)
I'm not sure why others found it bland... We thought it was perfect served with "Kickin' Crunchy Oven 'Fried' Chicken". For the sauce I added garlic powder and used a combination of browned flour and all-purpose. Also added sliced mushrooms, red bell pepper and green onions. We sliced the potatoes instead of dicing. We baked it in the oven at 350F for an hour, covered with aluminum foil. We think it might get more kick from some grainy Dijon mustard. EDIT: Made it again, and it's way better! I sauteed about two teaspoons of minced garlic in the butter before adding the rest of the sauce ingredients. I did let the flour lightly brown. I added about one or two tablespoons of grainy (or old-fashioned) Dijon mustard. The sauce will initially taste salty on its own, but once added to the potatoes and whatever other veggies you're using that saltiness will dissipate. It is so good made this way! The second time we cooked in the oven with a roast that was rubbed with Dijonnaise (a combination of Dijon mustard and mayonnaise) and 'All-Around Spice Rub' from AR. We did slice it up as it was not down after an hour then browned the slices in a pan. Moist and juicy, even the next day. YUM. - 26 Sep 2010 (Review from Allrecipes US | Canada)