Hobo Potatoes with Fennel and Herbs

[Guest guest]

Hobo Potatoes with Fennel and Herbs

 

3 pounds fingerling potatoes, sliced 1/4 inch thick

1 Spanish onion, thinly sliced

3 large garlic cloves, minced

1 fennel bulb, thinly sliced

1/2 lemon, thinly sliced and seeded

1/4 cup plus 2 tablespoons extra-virgin olive oil

1 tablespoon kosher salt

1 teaspoon freshly ground pepper

2 thyme sprigs

2 rosemary sprigs

2 bay leaves

 

Light a grill. In a large bowl, toss all of the

ingredients. Tear off four 20-inch-long sheets of

extra-heavy-duty aluminum foil. Arrange 2 sheets side

by side and cover each with a second sheet. Mound half

of the potatoes on half of each foil sheet, making

sure that there's a thyme sprig, a rosemary sprig and

a bay leaf in each mound. Fold the foil over the

potatoes and crimp the edges tightly to seal.

Set the packages on the grill and cook over moderate

heat, shaking them occasionally, until the potatoes

are tender, about 40 minutes. Using tongs, carefully

transfer the packages to a platter. Open and spoon the

potatoes into a bowl.

Makes 8 servings.

 

 

 

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[Guest guest]

Would this work in the oven?

 

 

-

" Myrtle Killian " <myrtleskies

 

Saturday, June 02, 2007 12:43 PM

Hobo Potatoes with Fennel and Herbs

 

 

> Hobo Potatoes with Fennel and Herbs

>

> 3 pounds fingerling potatoes, sliced 1/4 inch thick

> 1 Spanish onion, thinly sliced

> 3 large garlic cloves, minced

> 1 fennel bulb, thinly sliced

> 1/2 lemon, thinly sliced and seeded

> 1/4 cup plus 2 tablespoons extra-virgin olive oil

> 1 tablespoon kosher salt

> 1 teaspoon freshly ground pepper

> 2 thyme sprigs

> 2 rosemary sprigs

> 2 bay leaves

>

> Light a grill. In a large bowl, toss all of the

> ingredients. Tear off four 20-inch-long sheets of

> extra-heavy-duty aluminum foil. Arrange 2 sheets side

> by side and cover each with a second sheet. Mound half

> of the potatoes on half of each foil sheet, making

> sure that there's a thyme sprig, a rosemary sprig and

> a bay leaf in each mound. Fold the foil over the

> potatoes and crimp the edges tightly to seal.

> Set the packages on the grill and cook over moderate

> heat, shaking them occasionally, until the potatoes

> are tender, about 40 minutes. Using tongs, carefully

> transfer the packages to a platter. Open and spoon the

> potatoes into a bowl.

> Makes 8 servings.