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4 servings, 2/3 cup each
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To test for doneness, remove packets from heat; carefully open packets (watching out for steam), then pierce potatoes with sharp knife. Potatoes are done when knife easily pierces the potatoes. Reseal packets and return to grill if necessary.
Prepare using your favorite homemade pesto. Or, prepare using store-bought pesto. Look for it in the refrigerated section of your supermarket.
Get a good source of vitamin C from the potatoes in this easy-to-make, yet delicious, side dish.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
We loved the flavors together. I put it in a casserole dish in the oven...wonderful :) Did not use the pesto as I didn't have the ingredients on hand...but loved it just the same. Will try with the pesto the next time.
I made this in the oven instead of on the grill, and it turned out just fine. When I make it again, I'll reduce the pesto (or eliminate it altogether) -- I like pesto, but it just doesn't seem to work in this, at least not in the amount specified in the recipe.
I made the recipe exactly as specified, except I put the foil packets on a baking sheet (with a 1/2" lip), and baked 35 minutes at 425 degrees F. The potatoes were cooked through, and the flavors melded well.
Can you leave out the pesto? Can it be cooked in the oven?