Ingredients
- 8 red potatoes, cut into 1-inch cubes
- 20 garlic scapes, cut into 1 1/2-inch pieces
- ¼ cup extra-virgin olive oil
- kosher salt and pepper to taste
Why This Recipe Is So Tasty
A perfect balance of smoky and fresh flavors. The potatoes become tender and infused with the mild garlic scape aroma. Cooking in foil pouches makes the process easy and mess-free, while keeping all the juices locked in.
Tips For Best Results
- Use medium-sized potatoes to ensure even cooking.
- Make sure to seal the foil packets tightly to trap steam inside.
- Add a splash of olive oil or butter for extra richness and moisture.
- Make sure to seal the foil packets tightly to trap steam inside.
- Add a splash of olive oil or butter for extra richness and moisture.
Directions
Lightly heat your grill to medium-high and give the grates a quick brush with oil to keep things from sticking. Tear off six pieces of aluminum foil, each about 18 inches long, and set them aside. In a big bowl, toss the potatoes and garlic scapes with a good drizzle of olive oil, then season everything well with salt and pepper. Divide the mixture evenly onto the center of each foil piece, then fold up the edges to create sealed packets. Place the foil pouches on the grill, close the lid, and let them cook for about 20 to 25 minutes. Be sure to turn the packets halfway through so they cook evenly. You'll know they're done when the potatoes are soft and easily pierced with a fork.
Serving Guide
Serve these pouches alongside grilled meats or fresh salads for a complete summer meal. They also work well as a hearty side for barbecues or picnic spreads, adding a nice vegetable option that everyone will enjoy.
Storage Suggestions
Allow the pouches to cool completely before storing. Keep them in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or on the grill to maintain moisture and flavor.
