There is something about a potato that’s been baked in a buttery, spicy sauce that is incredibly warming and satisfying. This dish is easy and cooked in little foil bundles that are super fun to open at the table.
The recipe is from The Pioneer Woman magazine with slight variations.
2 lbs. thin skinned potatoes cut into 1″ chunks
1 large onion, roughly chopped
2 large poblano peppers, seeded and cut into 1″ pieces
1 stick of butter (or 1/2 cup Olive Oil for a vegan version)
1/2 cup half and half (or veggie broth for vegan version)
2 Tbsp paprika
2 tsp granulated garlic
1/4 cup finely chopped fresh parsley or 2 Tbsp dried parsley
2 tsp kosher salt
1/2 tsp freshly ground black pepper
In a large bowl, mix butter, half ‘n half and all seasonings. Mix well, and add the potatoes, onions and peppers.
Take aluminum foil and cut off 8 18″ pieces. Place 1/8 of the mix in the middle of each foil square and fold up the edges to create a pouch.
At this point, you can grill them for 25 minutes (you’ll have to turn them so make sure they are tightly sealed.) If you prefer you can also bake them at 400 degrees for 30-40 minutes. Check one for doneness – the potatoes should be super soft.
Serve right in the foil packets.
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