Potato Pouches Recipe - Allrecipes.com
Potato Pouches Recipe

Potato Pouches

Recipe by  

"These are sliced potatoes made in foil pouches with spices. Try adding sliced yellow squash, zucchini, tomatoes, or just fiddle with the recipe until you find something you like."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Cut four 8x12 inch sheets aluminum foil.
  2. Slice each potato into 1/4 inch slices and lay in an overlapping fashion in 2 columns on each sheet of aluminum foil.
  3. Place several rings of onion on top of the potatoes. Mix together the oregano, parsley, basil, salt and pepper; sprinkle to taste over onion and potato. Top with 1 tablespoon of butter.
  4. Create the pouch by take the long sides of the aluminum foil and join at the top and fold down. The ends just get folded over.
  5. Place on a cookie sheet and bake for about 30 minutes or cook on a grill over medium-high heat.
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Reviews More Reviews

Most Helpful Positive Review
Oct 02, 2003

My boyfriend and I loved this dish....very tasty. I like this recipe because it offers lots of options by changing vegetables and spices. The changes I made were rather simple....I added an entire sliced up zucchini an entire sliced up summer squash. Then I doubled the amount of spices and butter. Finally, there is no really no need to make individual pouches, just get a Reynold's Wrap Hot Bag and put it all in one. The only thing I would do differently next time is to cut the potatoes smaller so I could decrease the cooking time as the squash and zucchini cook quickly. I think next time I am going to throw some whole mushrooms in there as well and maybe some parmesan cheese. I can't wait!

 
Most Helpful Critical Review
Feb 27, 2008

Need to bake longer

 

19 Ratings

Oct 02, 2003

I make this ALL the time. I try to slice the potatoes as thinly as I can so none will be underdone. I also use completely different seasonings: a dash of worcestershire sauce, garlic powder, seasoned salt, grated parmesan, or whatever I'm in the mood for!

 
Sep 19, 2004

Well, this gets an A for taste, but an F for presentation. I had trouble with the potatoes sticking to the foil. Maybe next time I'll try spraying the foil with cooking spray first. I also left out the salt and it tasted great without it!

 
Mar 16, 2010

These were very tasty. I did use more than just a pinch of everything and I had fresh basil that needed used up but the combo of flavors was nice. I think a pinch is for playing it safe but you can easily add more of anything you like to suit your taste. Not sure about the other complaints because mine cooked up just fine in 30 minutes. If you cut them up thicker than the recipe calls for, well yeah they are going to take longer. These turned out just fine for us and were super simple.

 
Oct 13, 2011

Very good basic recipe to tweak to your family's preferred taste. I just shook the spices over the potatoes and onions, using much more than a pinch. I also ended up cooking this dish for almost an hour. Loved the flavor.

 
Jan 01, 2005

easy and good

 
Jun 18, 2004

These need tons more spices, I like the oven roasted potatoes from this site better.

 

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Nutrition

  • Calories
  • 382 kcal
  • 19%
  • Carbohydrates
  • 61.8 g
  • 20%
  • Cholesterol
  • 31 mg
  • 10%
  • Fat
  • 12 g
  • 19%
  • Fiber
  • 6.2 g
  • 25%
  • Protein
  • 7.5 g
  • 15%
  • Sodium
  • 254 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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