Late Summer Foil Pouch Series: Curried New Potatoes

August 05, 2020

Part of our Late Summer Foil Pouch Series! You can pack all of these well in advance, some can even be frozen for even easier weeknight meals. And, don’t forget the condiments and fresh garnish, they make all the difference. Small reusable containers or mason jars are perfect to transport those, use your imagination and have some fun with it. Check out the full series here!

Curried New Potatoes

New season baby potatoes don’t need a lot of embellishment, they are delicious on their own BUT when you cook them in foil, they need a little lube and a hint of seasoning. The kick of fresh cilantro at the end really makes this dish, don’t leave it out! Pro tip: make a couple of extra pouches, the leftovers make wicked hash browns for your weekend breakfast

Ingredients:

2 lbs baby potatoes, cut in half
3 tbsp Well Seasoned olive oil
1 medium onion, sliced
1 tbsp. butter
2 cloves fresh garlic, chopped
½ tsp your favourite curry powder
1/4 tsp each kosher salt and black pepper
Garnish: fresh cilantro, sour cream, yogurt

Instructions:

Pre-heat your BBQ to about 400F.
In a large bowl, toss the potato halves & onion slices with olive oil & all of the seasonings. Cut four sheets of foil, about 12-inches long. Divide the potatoes into the 4 foil pouches, spreading them out into a single layer so they cook quickly and evenly. Place the packets into the pre-heated BBQ for about 20-25 minutes until potatoes are fork tender.
Carefully remove the potatoes from the grill, open the packs to let them vent. Serve them in the foil pouches or transfer them to a serving bowl, garnish with fresh cilantro and a dollop of sour cream. Serve immediately.

Prep Time: 15 Minutes.

Cook time: 25 Minutes