GET THE RECIPE HERE.
Foil packs are my jam during summer time. If it's edible, chances are high I'll wrap it in aluminum and throw it on the grill. Philly Cheesesteak? YAS! Paella? Si! Burgers and fries? Duh. The possibilities are endless.
Why do I love them so much? There's no mess, the oven remains off (and my little apartment stays as cool as it can be), and I can be outside. In the fresh air! I know I'm not the only working lady who sits in a cube that can use a little more vitamin D in my life. Also, they can taste pretty freaking awesome too. Take these cheesy Italian potatoes, my new favorite recipe.
At first, the recipe seems rather ordinary. Toss Yukon gold potatoes in some olive oil, garlic powder, oregano, salt and pepper. Things get fun after you wrap them in foil and throw them on the grill (or into your bonfire, if you're cool like that). Grilling introduces a whole new smoky element that is simply impossible with roasting (unless you're burning something). And the individual packets let the taters cook pretty quickly too — 20 minutes or so is all you need. Another big bonus of this dish: Cheese! Just hold off on adding it until the potatoes are tender. It'll only need a minute or so over the fire to get nice and melty.
Eating the cheesy potatoes around an actual campfire is highly recommend. But it's 100% not necessary. I haven't slept in a tent in over a decade, but there's no keep me away from these.
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