Aug 31, 2008
Minty Potato Hobo Pack
Makes 4 to 6 servings
Why, oh why, do we ignore the glories of fresh mint in North
American home cooking? It’s delicious, refreshing and its aroma is
like nothing else. This dish is insanely simple to make, and the
combination of mint and potatoes will wow your guests.
Because this recipe calls for indirect heat, you can use the hot
side of the grill to cook your steaks and grill your veggies.
6 medium Yukon Gold potatoes
2 tsp | 10 mL dried mint leaves
1 large yellow onion
¼ lb | 125 g butter
extra virgin olive oil for drizzling
1/2 cup | 120 mL tightly packed fresh mint leaves
½ a fresh lemon, the other half cut into wedges for garnish
Bring the butter to room temperature.
Take 6 feet | 2 M of wide, heavy-duty aluminum foil and fold it in
half. Place the foil on a counter and coat it with about ¼ of the
butter, leaving about a 4 inch | 10 cm margin all the way around
Peel the onion and slice it into 1/4-inch rounds, split the rounds
into rings and spread the rings to cover the buttered area of the
foil. Cut the potatoes into ½ inch slices, leaving the skins on,
and layer them on top of the onions, sprinkling a little dried mint
and salt on each layer. Top the potatoes with a few dabs of the
butter, reserving half of it for finishing the dish.
Gather up the foil around the edges and close up the hobo pack,
making it into a loaf-like cylinder. Make sure you have a tight
seal all the way around.
Prepare your grill for medium-high indirect heat. Place the hobo
pack on the grill (away from direct heat), and cook for 15 – 20
minutes. At this point you can take the hobo pack off the grill and
it will retain its heat for at least half an hour if you have other
things to prepare.
When you’re ready to serve, finely chop the mint leaves and set
them aside. Put the hobo pack on a serving platter and carefully
open it, taking care not to burn yourself from the escaping steam.
Sprinkle half of the chopped mint leaves over the potatoes, add the
rest of the butter in daubs and gently toss the mint, onions and
potatoes together. Sprinkle some salt and the rest of the mint
leaves over the potatoes, drizzle with a little olive oil and
squeeze the lemon over everything. Serve immediately garnished with