My F&W
quick save (...)

Hobo Potatoes with Fennel and Herbs

  • ACTIVE: 20 MIN
  • TOTAL TIME: 1 HR
  • SERVINGS: 8
  • HEALTHY
  • VEGETARIAN
  1. 3 pounds fingerling potatoes, sliced 1/4 inch thick
  2. 1 Spanish onion, thinly sliced
  3. 3 large garlic cloves, minced
  4. 1 fennel bulb, thinly sliced
  5. 1/2 lemon, thinly sliced and seeded
  6. 1/4 cup plus 2 tablespoons extra-virgin olive oil
  7. 1 tablespoon kosher salt
  8. 1 teaspoon freshly ground pepper
  9. 2 thyme sprigs
  10. 2 rosemary sprigs
  11. 2 bay leaves
  1. 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.
  2. 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.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(1)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    You might also like
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.