Potato Hobo Packs

Ingredients

• 4 or 5 medium Potatoes (sliced thin)
• onion
• black pepper
• salt
• paprika
• ½ stick butter (sliced into 9 pads)
• 1 tablespoon minced garlic (divided; an option if you like it extra garlicky)
• nonstick aluminum foil (or use regular foil and coat well with a nonstick spray)

Directions

Wash and slice the potatoes thin, about 1/8"

Lay out one piece of nonstick aluminum foil. Start assembling the hobo pack by placing one-third of the slices on the nonstick aluminum foil, leaving about 1-1/2 to 2 inches of foil all around. Sprinkle the layer with onion and spices. Scatter 1 teaspoon garlic on this layer, followed by three pads of butter on the top.

Repeat for two more layers. Try to place butter in different spots on each layer

Add a second sheet of aluminum foil to the top. It’s the bottom layer that really gets sticky, and because nonstick foil can be expensive, I use regular aluminum foil for the top. Then seal all of the edges by folding the foil over itself twice.

Once you’ve sealed the pack, if there is a mound of potatoes in your hobo pack, now’s the time to flatten them out by pressing down gently to make an even layer. If you press too hard or too aggressively, the seams will bust out. After you’ve flattened them out, check the seams again and make sure that they are still well sealed. Hobo pack should be about 9x13 inches.

Place on a preheated grill over a medium flame for about 15 to 20 minutes. Every grill is different, so please check on them after 5 minutes to avoid turning them into charcoal chips. My grill has a temperature gauge that shows the inside temperature to be around 425 degrees. You’ll need this high temp to get the bottoms crispy. If you don’t want crispy bottoms, turn it down to 350-375 degrees.

Use a spatula instead of tongs to remove it (the tongs will break the foil). Unwrapped, the potatoes will keep warm for 10 minutes. Enjoy! (These are great reheated for the next day’s lunch, too!)

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