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Barbecue Secrets

Minty Potato Hobo Pack

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
kosher salt

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 the rectangle.

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 lemon wedges.