Foil packet roasted potatoes…
Years ago we grew potatoes in our garden. Mike loves potatoes and fresh potatoes out of the garden are always the best. But then the potato bugs came along. Yes, there is such a thing as potato bugs; at least that is what my family always has called them.
They are these nasty little bugs that live on your potato plants and they love to eat potato plants. If you don’t remove them from the plants they will lay eggs and when the eggs hatched the larva grow up and lay more eggs. As this cycle of their life goes on they are eating your potato plants and if you don’t watch them they will eat the whole plant.
Well it got to the point that the bugs won out and growing potatoes in our garden is history.
I am not sure why I am talking about bugs on a recipe blog… not really very appetizing, is it? Well enough about the creepy crawly stuff.
On to the reason why I was here in the first place. When we see the baby reds hit the grocery store we always make sure that we buy some. One of our favorite ways to eat them is to scrubbed them, leave the skins on, place them in a casserole dish, season them with salt and pepper, smoother them in butter and onion, cover them, and then bake until they are well done.
We actually bought some recently, but this time I decided to change things up a bit. I decided to roast them in a foil pack with some olive oil, onion, garlic, and some Parmesan cheese. They turned out tender and full of flavor. We loved the extra flavor of the garlic and Parmesan cheese.
We didn’t quite eat all of them with the first meal and they were just as tasty or even more the second time around.
Foil Packet Roasted Baby Red Potatoes
3 pounds of baby red potatoes or around that
1/4 cup olive oil
1 small onion chopped
1 clove garlic minced
1/2 cup Parmesan cheese, grated
1. Preheat oven to 400 degrees F.
2. Scrub potatoes until they are clean. If they are larger cut them in halves or quarters, depending on how big they are.
3. In a large bowl add the cleaned potatoes and the rest of the ingredients and toss until all the potatoes are coated.
4. Take 2 pieces of aluminum foil and overlap them to make them stronger. Place the potatoes in the center of the foil. Bring the sides up and fold ends together to seal. If your foil is not quite large enough take a third piece and cover the top of the potatoes and wrap the foil around the bottom of the foil.
5. Place the foil packet on a baking sheet and put into the preheat oven.
6. Bake 40 to 45 minutes until potatoes are fork tender.
7. Remove the foil slowly and make sure that you are careful of the steam that will escape while opening the foil packet.