Grilled Potato Packs

Summer's here and we've been searching for some simple, no-fuss recipes � especially ones for the BBQ! And here's one heck of a lovely side dish we've just happily rediscovered. Perhaps you're acquainted with it too? It's a super-easy recipe for Grilled Potato Packs!Grilled Potatoes are almost effortless to make on the BBQ, yet when you unwrap them and take the first bite, they will taste like a gourmet chef's been hard at work all day. And who could ask for a better side dish for burgers, hot dogs, sausages, chicken breasts, beef steak, or pork chops? And if you prefer vegetarian food, then what better complement for your veggie kebabs and salad than crispy grilled potatoes? If you're not big on potatoes, however, how about substituting them with yams or sweet potatoes? Oh, there are so many possibilities when you're putting these grilling packs together.

You will need a sturdy foil to wrap your ingredients when making your Grilled Potato Packs. You'll also need oil or butter to keep the moisture in. An old trick I learned as a kid was to put a slice of bacon on the top of the potatoes before wrapping them up in the foil. The lovely bacon oil and flavour will soak through the potatoes, allowing them to grill while staying super moist. If you're not into bacon, then I would also suggest using coconut oil instead of olive oil as it can withstand much higher heat. This wonderful recipe comes from Kristin over at the Iowa Girl Eats blog. Kristin loves cooking, running, and travelling all over the world. She also enjoys finding lovely, healthy recipes like this one to share with us all. Thanks Kristin!

The potato is a popular starchy, tuberous crop from the perennial nightshade family. In the Andes, where the potato is indigenous there are some other closely related cultivated potato species. Potatoes were introduced outside the Andes region approximately four centuries ago, and have since become an important part of much of the world's food supply. Potatoes are the world's fourth largest food crop, followed by maize, wheat, and rice. Potatoes are often classified as high on the glycemic index and are often excluded from the diets of individuals trying to follow a low GI diet. The GI of potatoes can vary considerably depending on type (such as red, russet, or white), origin, preparation methods, whether they are eaten hot or cold, whether it is mashed or cubed or consumed whole, and with what it is consumed.

Popular potato dishes include mashed potatoes, whole baked potatoes,boiled or steamed potatoes, French fried potatoes or chips, cut into cubes and roasted potatoes, scalloped, diced, or sliced and fried (home fries), grated into small thin strips and fried (hash browns), grated and formed into dumplings, R�sti or potato pancakes.