An Inspired Cook

Last summer I started making foil packet potatoes on the grill. It’s an easy way to make crispy sliced potatoes with any number of seasonings. This summer I’ve traded in the grill for the Blackstone griddle and they are just as tasty and easy to make. Using a mandolin makes every slice precisely the same and allows them to cook evenly. If you don’t have a mandolin, you can slice them by hand, just try to slice them thin and as even as possible. The two packets pictured above have different seasonings; the left packet is sprinkled with a salt, garlic, and black pepper blend. The right packet is seasoned with Joe’s KC French Fry Seasoning. There are numerous season combinations that would taste fantastic on these crispy sliced potatoes. Create the taste that compliments your entree; perhaps a grilled burger, steak, chicken or smoked ribs.

Full disclosure. . . be careful when using a mandolin. I got a bit too comfortable and sliced the tip of my finger off in one swipe of the blade. It took 2 month’s to heal and I still feel numbness and discomfort. It was a freak accident and now I always use protective mandolin gloves that are specifically made to protect your fingers from the sharp blade. Lesson learned!
You will want 1 medium or large potato per person, seasoning of choice, and 2 long strips of aluminum foil.

Place one sliced potato in each foil pack per person. Spray the aluminum foil with cooking spray. Place a single layer of sliced potatoes on the foil, sprinkle with your favorite spice blend and drizzle with olive oil. Crimp the edges tight around all four sides. They should be flat like the picture on the right.

Lay the foil packs flat on your grill or griddle. Let them cook approximately 10 minutes at a temperature between 400 – 425 degrees. Use a laser thermometer to instantly read the temp on your griddle. You can see how the foil packs steam and rise. At the 10 minute mark, gently flip them over and cook for another 8 – 10 minutes. It is sometimes hard to flip them without shifting the potatoes. The ones that overlap another potato may not be as crisp but are still cooked through and tasty. Leave them in the foil packet until you are ready to serve them.

Open them up and sprinkle a little dried parsley on top if you like.

These are seasoned with Joe’s KC French Fry Seasoning.

Recently we were back in KC and made more than one trip to Joe’s for some Burnt Ends, Pulled Pork and Brisket sandwiches. Oh My Goodness, how I’ve missed Joe’s!! I savored every bite and their fries . . . they are the absolute best!! I have a stash of Joe’s BBQ sauce at home but I brought home a jar of Fry Seasoning. You can order their BBQ Sauce and Fry Seasoning here at the Kansas City BBQ Store. And you can order the best BBQ shipped to your home at Joe’s KC BBQ Collections.

Blackstone Foil Packet Potatoes

1 medium or large Potato sliced thin (per person)
Cooking Spray
Seasoning of choice * This is what I used
* 1 part Salt, 1/2 part Garlic Powder, and 1/4 part Black Pepper
*Joe’s KC French Fry Seasoning
Olive Oil
Sheets of Aluminum Foil

Rinse and dry the potatoes and set aside. Cut 2 large sheets of aluminum foil for each potato. Spray the bottom sheet with cooking spray.
Prepare 1 medium or large potato per person, cut thin even slices or use a mandolin. Place the slices on the sprayed sheet of aluminum foil. If possible, lay them in a single layer with only a few overlapping around the edges. Drizzle with olive oil. Lay another piece of aluminum foil over top. Fold and crimp the edges over the four sides. Keep flat. Make additional packs (1 per person) if needed.
Heat your grill or griddle between 400-425 degrees. When heated set each pack flat on the surface. Allow to cook 10 minutes. The packs may steam and rise. Carefully flip the packs over and cook an additional 8 – 10 minutes. If you are unsure how they are cooking, carefully uncrimp one corner of the foil pack to see how they are doing at the 8 minute mark. Use caution when opening the packet as the hot steam will escape as you open it and could burn you. If needed cook an additional 2 minutes. If your griddle has a consistent hot temperature this will not be a problem.
Remove from the grill. Carefully uncrimp the edges of each packet. Serve hot.

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